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How to make gravy

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A quick and easy way to make gravy for your roast dinner. This recipe works for any of the main birds you'll cook - chicken, turkey - or even for other meats such as beef.
What you'll need: 
1 small Onion
1 carrot
400 ml water
Turkey or chicken giblets (optional)
Salt/pepper for seasoning
2 tablespoons cornflour
1: 
Put the onion and carrot into the water, season well with salt and pepper, add the giblets and boil for 2 hours, reducing by half.
2: 
When this has finished cooking, and has reduced sufficiently, sieve the stock into a jug.
3: 
Place the juices of the cooked meat (draining off any oil first) into a large saucepan and bring to the boil.
4: 
Add in your stock, leave to simmer for 10 minutes, and then mix the cornflour with some cold water and add to the simmering stock.
5: 
Bring back to the boil, stirring constantly; taste and season as necessary.
Conclusion: 
The finished gravy should be fairly thick, just clinging to the back of a spoon.
Tips: 
For extra taste, a stock cube can be added to the stock before combining with the meat juices
References: 

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