RECIPE: GRAVY (FOR CHICKEN OR MEAT ROAST)

Ingredients
Pan juices from roast
1 clove garlic – grated
1 cup water
3 tbsp Gravox – Supreme variety

Method
Pour out all the oil from the roasting pan into a container (can be used for future roasts) and place one corner of the pan on the stove. This makes it easier to cook the gravy.

Mix the garlic into the water and add in the Gravox. Turn on the heat and pour this solution into the roasting pan. Whilst stirring the gravy, try to scrape all the juices from the bottom of the pan. Bring to a boil and continue stirring until gravy thickens. Remove from heat and serve with roast.