does anyone know how to make gravy?

It's easy, once you know how. Take the roast out of the pan, cover with foil to let it rest, which you have to do anyway. Depending on how much fat content the roast has, there will be fat and/or juice and solids stuck to the bottom of the pan. If there's alot of fat, you're supposed to drain the fat off, but I find that too much trouble unless you have special equipment (such as a fat-separating measuring cup.) Or if it is REAL greasy, you can take a piece of bread and skim it over the geasy part on top to remove some.

The next step is called 'deglazing" and it's to get all the good brown "bits" off the bottom of the pan for flavor. You place the roasting pan on the stovetop(on two burners if necessary) and turn them up to med-high to high. Pour in about a cup or so of a good red wine (NOT grocery store "cooking wine") It doesn't have to expensive, it can be the same wine you may be serving with your meal - burgundy, pinot noir, etc. and stir well as you add it, with a wire whisk or slotted spoon, and let it cook down, or evaporate some. Then add either canned beef broth or boxed beef stock (stock is better, and it's in the same aisle in the grocery store, but either one will do.) When you have about the amount of liquid in your pan that you want for your gavy, lower the heat and let it simmer for a few minutes. This makes a nice "sauce" for the roast. To turn it into gravy, there are two methods I recommend to thicken it. My mom simply put some cold water in a measuring cup, added flour, (about 2Tbsp. per cup) and whisked it in to the sauce, stirring or whisking the entire time. Then you bring it to a low boil, and it will thicken. You must whisk it the entire time or you will get lumps. The preferred way, by chef's, it to make a mixture, in a small bowl, of 2-3 Tbsp. softened butter with 2 Tbsp. flour, mix well, and add it by spoonfuls to the sauce as you are constantly whisking it also. This has a little better flavor and richness, and is less likesly to lump up on you, (but it still can.)

I hope this helps. I wish I could have made it sound simpler, because it really is, but when you,ve been makin gravy for years and years like I have, it's hard to explain without alot of words. Best of luck, and you can also go on the food network site on the web, they may even have videos.

same as nessie above, but if you have the giblets put these in a pan of water with your clean veg peelings (not spuds though) and an onion, bing to boil then simmer for a couple of hours...strain and reserve liquid.

deglaze your roasting pan and cook off a tablespoon or 2 of flour - you will be left with a paste. Stir in the stock from above a bit at a time till you have desired consistency.

TOP TIP: always have a bottle of martini (bianco for chicken, rosso for mince/beef etc) and add a slosh to your gravy....delish. It keeps forever unlike wine so is available for all your cooking, especially Italian dishes - just the right blend of herbs!

Pop chicken in a pan on a rack with a couple of chicken stock cubes dissolved in a pint of water in the bottom.

Cook for at least half the required time, then drain the liquid off into a jug. Pop into the freezer with a couple of ice cubes in it (this freezes the fat so you can take it off). Just before serving dinner, mix a little bisto with water (couple of teaspoons) and pop into a small saucepan - add your stock from the freezer and bring slowly to the boil - should thicken up. Add some potato water if it gets too thick. And use a whisk if it goes gloopy!! Enjoy.

Preparation Time 10 minutes

Cooking Time - 15 minutes

Makes 3 cups

Ingredients - serves 12 people

2 tbs cidr vinegar

2 tbs brown sugar

500ml (2 cups) chicken or vegetable stock

2 teaspoons of butter

1 tbs plain flour

250ml (1 cup) thin cream

Salt & freshly ground black pepper

Method

Strain the pan juices from the roasting pan used to roast the pork into a large heatproof jug . Use a metal spoon to skim a fat from the surface.

Combine the vinegar, sugar and stock in a large jug.

Place the roasting pan over medium heat. Add the butter and use a flattopped woden spoon to stir until melted. Add the flour and stir for 2 minutes or until mixture bubbles. Gradually add 125ml (1/2 cup) of the stock mixture and cook, scraping the pan with the spoon to dislodge any bits cooked onto the base, until the mixture returns to the boil.

Gradually add remaining stock mixture and cream, stirring until smooth. Boil gently for 10 minutes or until it thickens slightly. Taste and season with salt and pepper. Pour into a heatproof serving jug and serve immediately.

Take the drippings from the roaster the chicken is in (when it is done) let it cool slightly.

In a measuring cup put in a tablespoon of cornstarch, SLOWLY add water while stirring (it clumps) add 1 cup of water.

Stir that into the roaster (strain the grease if there is a lot) and continue to stir while bringing it to a boil.

That's the basic instructions.

Assuming that your chicken is nicely seasoned and you threw an onion on it your gravy should be fine. However, extra poultry seasoning or boullion can be added to taste. A drop of tobasco sauce makes it excellent!

Enjoy

Take the chicken out of the tray and throw a tablespoon of flour in, mixed briskly with the juices and put tin on the stove to keep it cook it, if gravy is too liquid, add more flour (a teaspoon at a time) and if it's too thick add some water, wine, brandy or even cider.

This never fails me.

2 oxo cubes

2 spoons of plain flour

1 pint of water

Crumble the oxo cubes into a pan. Add the flour and stir to mix together. Add a little of the water and mix into a paste. Add the remaining water whilst stirring continuously.

Put the pan on an electric or gas ring, keep stirring and bring to the boil. Turn heat down and you can leave on a low heat until ready to serve. I wouldn't leave for too long as it will reduce.

you could follow some of the methods posters have already said on here. but for me the best way is to boil some water in a kettle, place into a jug and put a teaspoon of marmite in until its dissolved. works wonders. about 300ml needs 1 teaspoon, 600ml needs 2, .etc

Heres one I use with rissoles...

2 tblsp plain flour

2 cups chicken stock

1 tblsp tomato paste

2 tblsp chopped parsley

Blend flour with stock and paste until smooth. Add to pan juices and stire over medium heat for 3 minutes or until boils and thickens. Strain, then stir in parsley.

four level teaspoons of bisto and a cup of water