Once mastered the classic gravy is easy to make, has the full flavour of the roast itself and is no more trouble to make than any other sauce. This basic recipe can be changed out with any roast; chicken, beef, pork, lamb, venison.

Ingredients

• 2 tblsp fat from the roast
• 2 tblsp flour
• 1 1/2 cups chicken or beef stock
• juices from the roast (about ¼ cup)

Method

1. Remove the roast from the tray and set aside under cover to rest while making the gravy.
2. Pour off the juices and skim off 2 tblsp of the fat and place either back into the frying pan or a saucepan. Add the flour and cook stirring for 1-2 minutes to lift off any sediment and to ensure the flour is being well cooked at this stage. This will ensure that the gravy does not have a floury taste when made.
3. Add the stock and juices from the roast and stir until thickened. Turn down the heat and allow the gravy to simmer for 2 minutes. Season with salt and pepper.

Cooks Tips

This easiest way to separate the fat from the cooking juices is with a fat separator, available from good cook shops. Every family kitchen should have one. Use beef stock for beef and venison and chicken stock for pork, chicken and lamb gravies.