Lloyd90 Posted April 25 Report Share Posted April 25 Roast chicken, free range corn fed, much better than those water injected rubbish ones… goose fat roasted potatoes, and lots of veg… with PROPER gravy, thick like it’s meant to be! Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted April 25 Report Share Posted April 25 Very nice. Quote Link to comment Share on other sites More sharing options...
snow white Posted April 25 Report Share Posted April 25 Very nice but not sweet corn I would be sick I eat that Quote Link to comment Share on other sites More sharing options...
old'un Posted April 25 Report Share Posted April 25 Ditchman will be along shortly to give his expert opinion. Quote Link to comment Share on other sites More sharing options...
mossy835 Posted April 25 Report Share Posted April 25 looks very nice Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted April 25 Report Share Posted April 25 The roast spuds look top notch. 👍 Quote Link to comment Share on other sites More sharing options...
Lloyd90 Posted April 25 Author Report Share Posted April 25 7 minutes ago, 7daysinaweek said: The roast spuds look top notch. 👍 Goose fat makes great roasties. The chicken was bang on, crunchy skin almost like pork crackling! Quote Link to comment Share on other sites More sharing options...
ditchman Posted April 25 Report Share Posted April 25 53 minutes ago, old'un said: Ditchman will be along shortly to give his expert opinion. How did you makethe gravy please Quote Link to comment Share on other sites More sharing options...
old'un Posted April 25 Report Share Posted April 25 3 minutes ago, ditchman said: How did you makethe gravy please Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted April 25 Report Share Posted April 25 Quote Link to comment Share on other sites More sharing options...
ditchman Posted April 25 Report Share Posted April 25 its a bit thick for my taste.. Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted April 25 Report Share Posted April 25 7 minutes ago, ditchman said: its a bit thick for my taste.. Should suit you perfectly then. Quote Link to comment Share on other sites More sharing options...
old'un Posted April 25 Report Share Posted April 25 5 minutes ago, ditchman said: its a bit thick for my taste.. Yes, also a bit thick for my liking but I don't now what Lloyd used to make his gravy, I always use gravy granules, chicken or beef, usually add some rice vinegar, mixed herbs, onion powder, garlic powder and a vegetable stock cube plus any juices from the pan. Quote Link to comment Share on other sites More sharing options...
ph5172 Posted April 25 Report Share Posted April 25 8 minutes ago, old'un said: Yes, also a bit thick for my liking but I don't now what Lloyd used to make his gravy, I always use gravy granules, chicken or beef, usually add some rice vinegar, mixed herbs, onion powder, garlic powder and a vegetable stock cube plus any juices from the pan. My old man would always add the veg water. still to this day don’t know if it makes the gravy taste any different Quote Link to comment Share on other sites More sharing options...
islandgun Posted April 25 Report Share Posted April 25 (edited) 25 minutes ago, ditchman said: its a bit thick for my taste.. agree 27 minutes ago, old'un said: I only found out the other day that this is vegetarian! always assumed it was beef 12 minutes ago, old'un said: plus any juices from the pan. Indeed 3 minutes ago, ph5172 said: My old man would always add the veg water. still to this day don’t know if it makes the gravy taste any different indeed Edited April 25 by islandgun Quote Link to comment Share on other sites More sharing options...
old'un Posted April 25 Report Share Posted April 25 3 minutes ago, ph5172 said: My old man would always add the veg water. still to this day don’t know if it makes the gravy taste any different Yep, if we are doing veg I always use the potato water. Quote Link to comment Share on other sites More sharing options...
Lloyd90 Posted April 25 Author Report Share Posted April 25 1 hour ago, ditchman said: How did you makethe gravy please Bisto best, nicer than the cardboard tub, comes in a glass jar. Add the meat juices and water from the veg. Nothing worse than runny gravy. Quote Link to comment Share on other sites More sharing options...
old'un Posted April 25 Report Share Posted April 25 40 minutes ago, Lloyd90 said: Bisto best, nicer than the cardboard tub, comes in a glass jar. Add the meat juices and water from the veg. Nothing worse than runny gravy. Fake, charlatan, that's not proper gravy out of a packet. Quote Link to comment Share on other sites More sharing options...
bruno22rf Posted April 25 Report Share Posted April 25 (edited) With a decent bird like that might I humbly suggest that next time you pop a Lemon, cut in half, and some fresh Thyme inside the bird then roast it on a trivet of Carrots and Onions, the juice from the chicken in the roasting tin and the veg water, along with whichever gravy granules you prefer will make superb gravy. Looks perfect to BTW. Edited April 25 by bruno22rf Quote Link to comment Share on other sites More sharing options...
Lloyd90 Posted April 25 Author Report Share Posted April 25 14 minutes ago, bruno22rf said: With a decent bird like that might I humbly suggest that next time you pop a Lemon, cut in half, and some fresh Thyme inside the bird then roast it on a trivet of Carrots and Onions, the juice from the chicken in the roasting tin and the veg water, along with whichever gravy granules you prefer will make superb gravy. Looks perfect to BTW. I did roast it on a bed of onions I find with these birds mind you don’t get a lot of juice off them, I assume because they aren’t brined / soaked in / injected with salt water to inflate the weight. Just get a bit of fat come off that’s good to add in. Quote Link to comment Share on other sites More sharing options...
Yellow Bear Posted April 25 Report Share Posted April 25 Always cook all roasts on a trivet over 10mm of water with a lid on - result moist meat and a liquor that makes a good gravy when seasoned ( I tend to use Worcestershire sauce and tom puree) and thickened with corn flour, needs browning for colour. Quote Link to comment Share on other sites More sharing options...
Lloyd90 Posted April 25 Author Report Share Posted April 25 1 hour ago, Yellow Bear said: Always cook all roasts on a trivet over 10mm of water with a lid on - result moist meat and a liquor that makes a good gravy when seasoned ( I tend to use Worcestershire sauce and tom puree) and thickened with corn flour, needs browning for colour. Will it still crispy up then though? The chicken skin and drumsticks had a deep crunch like pork crackling! Was fab! Quote Link to comment Share on other sites More sharing options...
Yellow Bear Posted April 25 Report Share Posted April 25 5 minutes ago, Lloyd90 said: pork cra Will it still crispy up then though? The chicken skin and drumsticks had a deep crunch like ckling! Was fab! 'fraid not - but then I am not a fan of pork crackling either. Would rather have moist meat and good gravy. Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted April 26 Report Share Posted April 26 13 hours ago, ph5172 said: My old man would always add the veg water. still to this day don’t know if it makes the gravy taste any different Looks a very nice plateful, but the gravy would be a little thinner for my version. I also use veg water. I never salt the veg when cooking if I'm to use the water for gravy. It can give the gravy more flavour (depends on the veg), but I believe you might get a bit of 'goodness' that way. Vitamins? 12 hours ago, Lloyd90 said: Bisto best, nicer than the cardboard tub, comes in a glass jar. Add the meat juices and water from the veg. That's pretty much what I do (I know it's a cheat), but use a few less granules, and a bit more veg water. Sometimes add a splash of Worcestershire sauce, a bit of horseradish or a pinch of mustard powder with beef, or a few herbs (sage and thyme) with chicken, or a few bits of rosemary and a bit of redcurrant jelly with lamb and game. Adds variety. Quote Link to comment Share on other sites More sharing options...
oldypigeonpopper Posted April 26 Report Share Posted April 26 Hello, Did you cook the Chicken in one of those Air Fryers Loyd ?? i am still debating getting one 🤔 Quote Link to comment Share on other sites More sharing options...
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