Basic gravy

Preparation info
  • Makes

    2 litres

    • Difficulty


Appears in
British Food

By Mark Hix

Published 2005

  • About

Make a sizeable quantity of gravy and freeze it in small tubs, ready to defrost quickly for a proper gravy to go with a roast. Keep some frozen in ice-cube trays to use in smaller quantities for enhancing sauces.


  • 2 kg ( lb) beef, veal, lamb or chicken bones, or a mixture, chopped into small pieces


  1. Preheat the oven to 200°C (fan oven 180°C), gas mark 6. Put the chopped bones in a roasting tin with the vegetables and garlic and roast for abou