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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
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.
When this has finished cooking, and has reduced sufficiently, sieve the stock into a jug.
Place the juices of the cooked meat (draining off any oil first) into a large saucepan and bring to the boil.
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.
Bring back to the boil, stirring constantly; taste and season as necessary.
The finished gravy should be fairly thick, just clinging to the back of a spoon.
For extra taste, a stock cube can be added to the stock before combining with the meat juices


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