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Programme 10 - Christmas Trimmings
Gravy 10/10
■ Add 300ml of chicken stock (made
with a stock cube is fine) and
bring back to the boil.
■ Allow to reduce again and finish
with a knob of chilled butter (about
1 teapsoon for every half pint of
liquid). Stir in until the gravy
becomes glossy. Keep warm in a pan
until ready to serve.
sponsored by Aunt Bessie's