be a beautiful thing ok so whether you're cooking beef, roast beef, roast pork, roast

turkey at Christmas goose, chicken, ducks, game birds, it doesn't matter what you're

cooking I'm gonna give you principles that will serve you and your family really really

well and give you the most extraordinary gravy every single time before I started roasting

off this beautiful turkey right here I just had an empty tray just cut up some onions

leave the skin on that's fine don't bother peeling the carrots just wash them and cut

them up chunky the giblets often come with any poultry get it in there it's the key to

incredible flavour so I've got some rosemary that's job done now the purpose of that is

to lift the bird or the meat off the bottom of the roasting tray and to absorb all the

flavours that cook the sticky goodness that cooks out of it in your little jar jar we

need to separate off the fat so fat always floats to the surface look if I get a little

bit of juice in here you can see the difference yeah and this fat will keep in your fridge

for months and months and months you can put herbs in there if you want it's a blessing

in disguise don't waste that, so once you've got the fat out just put it on a high heat

and bring it to the boil ok you wanna just reduce down the juices when you're roasting

lovely cuts of meat it's good to have a high sided snug fitting tray ok if it's just really

thin and massive everything's gonna kind of scald you can see because it's snugger and

a bit higher see all the juice we've got, amazing juice and flavour now your tray might

look a little drier than this and that's fine as well cos' you'll probably have sticky bits

of goodness on the bottom I've tried to break it down to 3 principal levels to get you from

here to incredible gravy do we thicken it? Do we wanna thicken it? We've got cornflour

which you can use or just normal plain flour, your choice it's all good but then there's

a couple of kickers guys we've got jam here, jam a little thimble, couple of teaspoons

of jam helps to add incredible sort of silk and sweetness and tang and the thing to rift

off of that sweetness is acid so see here acid comes in lots of different forms, vinegar

worcestershire sauce, balsamic vinegar, beer, so first up acid, what are we thinking roast

turkey I'm thinking Christmas maybe port is the best thing to do y'know 100mils just like

half a wine glass, not a lot use this liquid to scrape all the goodness off the side we're

using alcohol you cook that away it's Christmas it's turkey couple of teaspoons of quince

goes in so this is really exciting certainly in Britain we love to thicken a gravy we want

a bit more body there ok y'know for a turkey for a tray this size I'm gonna go in with

3 teaspoons plain flour I don't want any lumps just move it and let the flour soak up all

that flavour it smells incredible that's nice and thick now I'm adding stock here guys you

could add water because there's so much flavour from the turkey and the giblets I'm gonna

really almost over fill this tray and that's why it's really nice to have a nice high sided

roasting tray basically the longer you leave it to reduce and go thick and dark it'll go

ten times more tasty so I'm gonna let this simmer now for about half an house then we'll

come and have a look, you can see it's really watery and kind of fairly ugly now in half

an hour that's gonna be a different story, beautiful, that is about 20-25 minutes and

you can see it looks dark rich, it's thickened up beautifully so now we need to pass it,

when you've got the gravy to the texture that you want just simply pour it in and that collinder's

gonna catch all the larger parts and if you've got lots of sediment around the side you can

put some water in and scratch it away and pour it back on the top there, give it a little

agitation you can put a bit of pressure on there, if you keep putting more and more pressure

on you're gonna get like a kinda paste of the veggies and the meat come through that

might be a good thing for you that might be a bad thing depends what you want but I'm

really happy with this, that's been resting for 2 hours, you're also gonna get resting

juices it's very normal to have a little bit of kind of foam come tot he top a little quick

way to be able to take that off is just take your pan to the side of the heat source and

if you come and have a look now what that'll do is it'll boil up on one side and push the

scum to one side and just watch me here I'll just go in and just touch the side and you're

left with the most fantastic wonderful gravy this now is ready for you to simmer, you can

cool it down, heat it up, remember this is gonna bring heat to the plate whether it's

veggies, y'know your carved meats and roast potatoes so there you go the perfect gravy,

the only thing you need to do now is just have a little try beautiful beautiful gravy

that will make people very very happy until next time take care, so good.