Michelle's Easy freefrom gravy
Corn, dairy, egg, gluten, lactose, nightshade, nut, soya and wheat free

Sometime last year I did a blog post on my very latter day discovery of 'easy gravy' and I realise that I never transferred it to our recipe site.....

gravyany joint of meat or a chicken
several cloves of garlic to insert into the joint or
    a couple of rashers of bacon to lay over the bird
a deep baking tray and a rack on which the
    joint or bird can sit
1 – 2 heaped teaspoons of dried herbs, whichever     seem suitable for the meat you are roasting
a good sprinkling of sea salt and freshly ground     black pepper
half a bottle (approx 400ml) of wine, red or white, whichever seems most appropriate for the meat
same quantity (400ml) water
1 or 2 onions, parsnips, carrots or other
    vegetables that you might otherwise roast or
    bake, scrubbed

If it is a joint of meat, cut slits in it and insert the garlic; if a chicken cover with the bacon rashers.
Sprinkle the herbs and seasoning in the bottom of the baking tray and add the wine and water.
Sit the rack over the tray.
Place the joint or bird in the middle and surround with the vegetables.
Roast as usual.
The juices from the joint will drip down into the wine and water below and, unless the meat is very fatty in which case you may need to skin off a little of the fat, this will make the most delicious gravy without having to do another thing to it!


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