Making Gravy and Giblet Stock

It may sound very easy  but making gravy it not that simple. I remember last Christmas, my friend Katia made the turkey for the Christmas dinner, the bird was dlicious I have to say. When she reached home with the turkey and the Cuban rice (rice with black beans). She told me that this was her very first time that she makes a baked turkey (!)… well realy a turkey in general… she gor the recipe from a web site  in the internet, and we had baked turkey for Christmas dinner… but where was the gravey, I asked her… and she shown me a jar with some liquid… is that the gravy, “fix it” she told me, “we have done a lot today making the turkey for first time” we laughted.

We fixed the gravy… some salt, some soy sauce and flour, and ready.

Making the gravy from the roasting tray in with the turkey, chicken or other bird has just been cooked is the best way to make the gravy. So that the residues in the tray will dissolve into the gravy. If you wish add soem herbs or some chopped garlic or lemon zest.

Use tomato passata, sparingly, rather than tomato puree in gravy (the puree tend to overpower other ingredients)


  1. Using a large spoon, skim off most of the fat from the pan juices. Put the pan on the hob over a gentle heat. Mix 1 tbspplain flour with 1 tbsp of the chicken fat and whisk it into the remaining pan juices.
  2. Add 300 ml (10 fl oz) water or stock and 1 tbsp tomato passata, increase the heat and bring to the boil, whisking constinuously.
  3. Strain the gravy into a clear bowl and por into a warmed serving jug.


  1. Bring the giblets to the boil with 1 diced carrot and 1 diced onion in 2 litres (3-1/2 pints) water.
  2. Cover with a lid, then reduce the heat so that the stock simmers.
  3. Once the bird (chicken, turky,  goose, etc) is out of the oven , drain the fat into a bowl the deglaze the roasting tin by straining then adding the giblet stock.
  4. Scrape in any caramelized residues and bring to the boil.

Make the gravy using th gliblet stock.

Good Eating!!!

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