Roast Chicken Gravy
Roast chicken gravy
Make a vegetable stock of carrots, onion, bay leaf, garlic, parsnip (just the one!) and water. Simmer for about 40 mins
Remove the bay leaf and blend.
Added 2 stock cubes and the juices (fat strained off) from the chicken!!
Or try this one
Boil a variety of veggies: Parsnip, broccoli, carrot, onion, garlic: use seasoned water, reduce and then blend. Add to meat/vegetable stock, add a dash of Worcester sauce and season: perfect, traditional and thick gravy! No flour or artificial additives!