Stir your roux for 2 minutes over heat to cook out the flour.
Once your roast is fully cooked, remove from the tin and rest somewhere warm.
Put the roasting tin on the hob over a medium high heat.
Deglaze with the alcohol, stirring to incorporate any tasty roasted bits.
Whisk in your roux, then add liquid or stock slowly.
Add bay leaves and blended veg and reduce to desired silky consistency before removing herbs.
Season to taste and decant into a warmed gravy boat, ready for the table.
https://www.donaldrussell.com/ultimate-rich-gravy-for-poultry.html29262Rich Gravy for Poultryhttps://www.donaldrussell.com/media/catalog/product/r/c/rc737bt-1.jpg00GBPInStock/Recipes & more/Accompaniments/Other sauces/Recipes & more/Recipes/Poultry Recipes/Recipes & more/Recipes/Christmas Recipes & GuidesGreat with chicken, duck, turkey, goose or game birds A luxurious sherry gravy that is velvety and delicious. Swap out turkey or chicken stock for duck gravy with extra zing. GBP00https://www.donaldrussell.com/media/catalog/product/r/c/rc737bt_2.jpghttps://www.donaldrussell.com/media/catalog/product/r/c/rc737bt.jpghttps://www.donaldrussell.com/media/catalog/product/r/c/rc737b.jpgrecipe-£0.00 per kg