Traditional Gravy Recipe
- 30g butter
- 2 tablespoons Cummins Milling First Quality Bakers Flour
- 3 cups chicken stock
- 1 tablespoon good red wine
Pour off the excess drippings from the roasting pan, leaving ½ cup. Add butter to pan and melt on a medium heat.
Stir in the flour and cook for 3 mins, scrapping off any crusty pieces, until light brown.
Add stock and simmer, stirring for 3 mins, until thickened.
Stir in wine, season, and pour into gravy jug.