Making Goose (Or Any Poultry) Gravy

Preparation info
    • Difficulty


Appears in
British Regional Food

By Mark Hix

Published 2006

  • About

It’s always a good idea to get ahead of a big meal like Christmas (or Michaelmas) Day with a good batch of gravy that has been carefully made and looked after, rather than scrabbling around after all the meat is cooked, waiting for the liquid in the roasting tin to take on some flavour. In fact, it’s a good idea all the year round to have a good stock of gravy in the freezer for roasts and quick sauces.

With goose, or any poultry come to that, you are only going to get a certain amo