Gravy made from the juices
remaining in the tin after roasting meat is rich in flavour and colour. It is a traditional accompaniment
to roast meat and poultry. For a thinner sauce, an alternative method to that explained here is
deglazing, where liquid is added to
skimmed pan juices and reduced.
Spoon off most of the fat from the roasting tin. Set the tin over moderately high heat on top of the
stove. When the juices begin to sizzle, add flour and stir to combine. Cook until the mixture forms a
smooth, brown paste. Add stock or other liquid used in the specific recipe
and bring to the boil, stirring or whisking constantly. Simmer until the gravy has the right consistency, then
season with salt and pepper.