Oh Cook by James May

Author:James May
Language: eng
Format: epub
Publisher: Pavilion Books

BASIC GRAVY

Gravy is a luxury commodity, symbolic of bloated decadence and excess. It’s why we have the expression ‘the gravy train’. In truth, it is made with nothing more than the effluent of the roasting process.

Prep time: 2 MINUTES COOKING time: 2–3 minutes

Hot fat and meat juices from the roast chicken

300–400ml/10–14fl oz/1½ cups vegetable water or vegetable or chicken stock

Pinch o’ salt

Pour all the fat from the bottom of the chicken roasting pan into a saucepan, leaving behind any sediment. Place the pan over a medium heat and add the stock and the salt. Stir well, scraping up any gunk from the bottom of the pan, and boil until the gravy is as rich and brown as Richard Hammond on his holidays.

If you want to thicken the gravy (technically making it a sauce) mix a tablespoon of flour with a mug of cold water and stir to a runny paste. Pour into the gravy a bit at a time, whisking, until the flour is cooked out.

If you’re drinking a sturdy red wine with the roast chicken – and you should be – you could throw a couple of teaspoons of that in as well. Cook for a further few minutes.

Serve hot in a ludicrous ‘boat’ that you bought many years ago when you still thought you could appear sophisticated.

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