Red Wine Gravy anyone? Great! Here is a simple recipe I created from the juices that remained from the absolutely nourishing One Pot Country Chicken dish.
There are many ways to make gravy. I don’t make it often, more in the cooler months to add flavour and richness to my meat dishes. When I do make gravy, it is all about “killing 2 birds with one stone”. That is, I like to make gravy from the juices of a roast I’m creating. For example, when I’m making a pork or chicken roast, I use the juices from the pan to create a gravy. Even if I don’t plan on serving the gravy with the roast, I hate to see all those beautiful rich juices go to waste. So, I just make the gravy and then I freeze it to use another time. My favourite is this Red Wine Gravy.
Growing up in our household, mum and dad made sure they never wasted anything. And, this value was passed onto us kids. That’s most likely because they grew up in Italy during the war where food was scarce. Families back then learnt to never waste food, more out of necessity than anything else. Today, there is so much waste. Thankfully, we have organisations such as OzHarvest educating us on how to minimise food waste and protect our environment for future generations.
Back to the RED WINE GRAVY
When roasting meat, the intense, flavourful juices that are released in the cooking process are gold and a shame to waste. Gravy made for ingredients out of a box just don’t ever come close. With just a few techniques, next time you make a roast, consider creating your very own gravy. You’ll have a silky-smooth, lip-smacking gravy in minutes. Truly! It’s amazing what a difference a homemade gravy, and particularly, a Red Wine Gravy, will make to a dish.
So, after making my “One Pot Chicken in Red Wine” super delicious lunch, I used the plentiful juices to create this gravy. The beauty with gravy, is that it can be made so simply after cooking any roast, making use of the delicious juices. I used a rich merlot in this recipe and the beautiful, full bodied dark plums, mulberries and spices really transport this golden liquid into a rich, luscious gravy.
The Method – How to Make Gravy?
When it comes to making gravy, I prefer to strain the liquid through a sieve first so it creates the smoothest, silkiest gravy. Then, I return the liquid to the pan or dish in which the roast was cooked. From that, I add a mixture of 1 part cornflour to 3 parts water to the gravy. Whisk the ingredients together
Whisk the liquid over a medium heat until it thickens. Once you have it at the desired thickness, add a tablespoon of butter and stir until the gravy reaches a smooth, glistening consistency.
Pour the gravy through a seive again for that extra restaurant quality smoothness ?
Enjoy the Red Wine Gravy over mashed potato or these Crispy Rosemary Roasted Potatoes
I’d love to hear how you create your gravy…drop me a note in the comments below.