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1
Prepare your meat joint in the usual manner.
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2
When trimming away any grissly or fatty parts, reserve these.
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3
Reserve the giblets if preparing a chicken or other bird, or rabbit.
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4
If cutting away any bone that is sufficiently small, snap in half and reserve.
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5
Finely chop the white onion.
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6
Add to a deep pot with the butter and brown over the stove.
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7
Add the reserved meat cut-offs and fill pot with water for desired gravy quantity.
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8
Sit over stove on a medium heat.
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9
Peel the potatoes, reserving at least 1 cup of peel.
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10
Add the reserved peel to the gravy pot.
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11
Top and tail the leek, chopping the discarded dark top and adding a cup of this to the gravy pot.
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12
Top and tail the brussel sprouts, remove dark outer leaves.
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13
Add the leaves and tails to the gravy pot.
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14
Reserve some shelled chestnuts to add to the gravy pot whilst roasting the rest.
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15
When preparing any other veg, such as broccoli or carrots, reserve the peel, if peeling, and the stalks.
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16
Add these to the stock pot.
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17
Do not use the leafy parts of carrots.
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18
Add a tablespoon of any stuffing used to the gravy pot.
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19
The gravy stock pot should cook for the duration that the roast is cooked, including the meat.
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20
Top up with a cupfull of any drained water from boiled vegetables and periodically drain juices from the roasting meat into the gravy pot.
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21
When the meat is ready, pour a cup of the cooking gravy into the meat pan and scrape the bottom with a spatula to deglaze.
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22
Pour into the gravy pot.
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23
When ready to serve the roast, check gravy consistently.
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24
If you prefera thicker gravy, add a little flour and cook a few minutes longer until thickened.
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25
Drain gravy through a sieve before serving to remove the discarded giblets and vegetable matter.
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26
If desired, slice and brown another onion and add this to the sieved gravy, cooking a further 5 minutes, to add texture.
