This sounds like a very tasty gravy.

I’ve never tried using these extra ingredients – I was always taught that all you need are the juices from the meat, flour, salt and a little olive oil.

I think this will be perfect for my Xmas turkey too! thanks!

This sounds delish. Love how it has the balsamic touch.
I’ll have to keep this one all to myself as hubby is allergic to balsamic.

Certainyl cant have a roast without a great gravy to go with it.

I’ve always wanted to make roast gravy from scratch, my mum and Mil did and it was so delish

Thanx for sharing your recipe.

Great recipe – thanks so much for sharing.

I would use a packet gravy if I was running low on time but if I had the time I’d make the gravy the way my Nanna and Mum would make it. Drain most of the oil out, put the pan back on the stove, sprinkle flour and stir till it browns and thickens then slowly add water from any veges I was serving and just stir until it’s the consistency I’m happy with

Mostly buy shop made ones.Nice to keep this recipe.

So I cheat and just use the Gravox microwave version. Works for us.

Best way is using Juices from the roast chicken with a little flour and salt.

Yummm!
I’ve always just used normal gravy for the roast chickens I’ve bought in the past but will definitely need to try this one as it sounds delish.
Would never have guessed it had balsamic as an ingredient.

This is definitely one for the sunday roast s!

A different way to the way l make it so must try this recipe to see the difference! Thanks!

Traditional gravy is a winner. Thank you.

This sounds easy enough – I will try it as I am hopeless at making gravy normally. Thanks for sharing your recipe and technique of cooking it.

Does gravox count as gravy? Lol

My Grandmother used to make the best gravy. She’d drain off most of the fat then put the pan back on the stove (we had a wood stove then) and once it was heating up again she’d sprinkle plain flour on the base and stir it until it started to brown. She’d then add warm water and keep stirring until it was the consistency she was happy with. She would add a bit more water if it was too thick and once it was cooked to her liking it was put into a gravy boat for us to use. I’ve never tasted gravy as good as that again. I use the powdered gravy these days. She always told me the difference with her gravy was being made with one more vital ingredient that can’t be bought anywhere – Love.

Yum, yum and yum. I have NEVER made gravy, only ever used the powder or microwave version but know now that I can do this.