SERVES 10
PREPARATION
COOKING 15 MINS
3-4tbsp plain flour
200ml (6½fl oz) red wine
750ml giblet(see Roast Turkey recipe) or chicken stock
1. After removing your roast from the tin, pour off all but about 3tbsp of the fat. Place the tin over a medium heat and sprinkle over the flour. Stir with a wooden spoon for 1-2 minutes, or until the flour has cooked and browned slightly.
2. Gradually add the wine and stock, stirring constantly to loosen any browned bits stuck to the bottom of the tin, until the sauce has come to the boil and thickened.
3. Simmer gently for 5-10 minutes, adding a little extra stock or water if necessary. Season to taste with salt and freshly ground black pepper. Keep warm until needed, then strain into gravy boat.
TIP
Heat your gravy boat before adding the gravy by filling it with very hot tap water.
EXTRAS
Add 2tbsp of redcurrant jelly or port to the gravy as a variation.