If you had to use packet gravy for a roast, e.g. lamb leg or whole chicken, which one would you use and think is the best? Or a tin or box of something, or concoction of whatever is out there in supermarket land these days that can be used for gravy...

I use a packet by the Continental, I pour the fat out of the roasting pan, I deglaze the pan with wine (or apple juice works well for pork), add herbs and scrape up all the tasty bits, while boiling off the alcohol, then add the packet mix and the water and bring it all to the boil. Many people don't even realise I've used a packet when I do this.

I do same as Griz, it gives a more home made flavour also uses all those lovely bits up from the meat & a cleaner pan too towards the clean up.

I do much the same as you, Griz.

Don't use the fats but do use the water from par boiling the veggies, and add a little wine. I always add too much water then simmer it down. Last time pnly had one pkt left so added some french onion soup mix to a pkt of gravy and it was pretty good !

Thanks for the helpful replies. Karen, thanks for mentioning the vegetable water - I know that's a good thing to do and just need to remember it!

I do very similar but find that the single sachets work better than the bulk bigger packets. I probably put too much powder in tho. I think the larger one is Bisto, not sure they do singles? I prefer the other brands - Continental and Maggie
I see you can get liquid gravy too - I havent tried though.

Vanessa

With the liquid gravy you're paying for water, which you have in your tap in abundance!

Ha Ha thanks Lorna, I just assumed it tasted better and was more like a flavoursome jus - I havent tried it yet - I wont bother now.

Vanessa