Brown Gravy

This gravy is an accompaniment to the Christmas Turkey and uses the turkey insides for stock and the leftover cooking liquid and bacon from the roast to enhance its flavour.

Ingredients

Instructions

1. While the turkey is cooking, make a stock from the giblets, by simmering them with the vegetables and water in a pan for about an hour and a half.
2. When cooking is complete strain the liquid and set aside.
3. Drain most of the cooking liquid from the roast leaving about 2 to 3 tablespoons of liquid in the pan.
4. Add the flour to the pan and cook until it turns brown, stirring continuously. Slowly stir in 600 ml (1 pint) giblet stock. Bring to the boil, stirring continuously until mixture thickens.
5. Chop up the bacon rashers into fine cubes and stir into the gravy. Simmer for 3 to 5 minutes. Pour into a gravy jug and serve with turkey.

Cooking Times and Serving Sizes

Serves: 6 to 10 People
Preparation Time: 10 Minutes
Cooking Time: 2 Hours
Difficulty Level: Medium