well:

1. Always make gravy from meat with bones. If you're doing gravy to go with chicken breasts, get chicken breasts on the bone or, alternatively, next time you debone some chicken thighs keep the trimmings and bones in a box in the freezer until you need them.

2. Brown your meat before you cook it. Even roasts. And cook with lots of onions (or shallots).

3. Not enough juice coming from the meat is normally because you've bought a s**t piece of meat. Make it go further with a splash of plonk and explain the problem to your butcher. And for f**ks sake, let the meat rest a bit before carving, and pour the new juices into the gravy too.

4. If your gravy isn't thick enough then whisk in copious amounts of cold butter.

5. Profit

Posted By: Dave in France, Sep 30, 18:45:47