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1
Spoon off all but about 4 tbsp of the fat in the roasting pan.
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2
Make sure you leave all the brown bits.
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3
Add wine (or some stock if not using wine) the onions, shallots and mushrooms.
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4
Turn heat to high, stirring and scraping until most of the wine has evaporated, the onion is soft and the bottom of the pan is clean.
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5
Add the stock and continue to cook for about 10 minutes.
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6
If you are using giblets put them in for this cooking time.
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7
Mix cornstarch with the water.
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8
Turn heat to low and stir in the mixed cornstarch.
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9
The gravy will start to thicken almost immediately.
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10
Cook stirring until the gravy has thickened, if you want it thicker mix a bit more cornstarch with water and add stirring and cook for 5 minutes more.
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11
Season to taste with salt& pepper.
