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Roast Gravy

Chef.Foodie's picture
  Raw bones 225 Gram
  Onion 55 Gram
  Celery 30 Gram
  Carrot 55 Gram
  Stock/Water 590 Milliliter

1. Chop bones and brown in the oven or brown in little fat on top of the stove in a fry-pan.
2. When half browned add finely minced celery, carrot, and onion.
3. Drain off all fat.
4. Place in a saucepan with stock or water.
5. Bring to boil. Skim and allow to simmer. 6. Simmer for 1 1/2 to 2 hours.
7. Remove the joint from the roasting tin when cooked.
8. Return tray to a low heat to allow sediment to settle.
9. Carefully strain off the fat leaving the sediment in the tin.
10. Return to the stove and brown carefully. Swill with the brown stock.
11. Allow to simmer for a few minutes.
12. Cheek for seasoning.
13. Strain and skim.

Recipe Summary

Difficulty Level: 
Side Dish
Holiday, Party

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 579 Calories from Fat 270

% Daily Value*

Total Fat 30 g46.2%

Saturated Fat 9.4 g46.9%

Trans Fat 0.2 g

Cholesterol 145.4 mg48.5%

Sodium 2737.2 mg114%

Total Carbohydrates 12 g4.1%

Dietary Fiber 3 g11.8%

Sugars 6.2 g

Protein 65 g129.9%

Vitamin A 188.8% Vitamin C 14.7%

Calcium 7.4% Iron 14.8%

*Based on a 2000 Calorie diet

Roast Gravy Recipe