The perfect accompaniment to a roast dinner, this gravy uses the left over juices from a roasted chicken or meat joint.

Ingredients

Juices from a roasted chicken or joint of meat
2 tablespoons plain flour
550ml vegetable water or homemade low salt stock
Freshly ground black pepper

Method

1) If you have roasted a whole chicken or a joint of meat, remove the chicken or meat joint from the roasting tin. Tilt the roasting tin and spoon off the fat from the juices and discard, leave only a tablespoon of fat. Using a wooden spoon, scrape the sides and base of the tray to release the caramelised, flavoursome bits.
2) Place the roasting tin, if hob proof, over a low heat, alternatively transfer to a saucepan if the roasting tin is not hob proof. Stir in the flour and mix thoroughly with the juices using a whisk.
3) Whisk continually over a medium heat using quick, circular movements. When a smooth paste is formed, gradually add the hot, homemade low salt stock or vegetable water, whisking briskly.
4) Simmer and stir for about 5 minutes until the juices thicken.  Add more stock if a thinner consistency is desired or continue to heat for a thicker gravy.
5) Season with black pepper.

Suggestions

For extra flavour you could add some wine or herbs such as rosemary or thyme.

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