Compromise Gravy

This is an addendum to my roasting experiences (SFW). 

Who doesn't like gravy? It's the one sure fire way to get kids eating their veg and disguising a mediocre meal, or accentuating a fantastic one.

So what's not to like? 

Here's my confession. I am a food snob. Jus ok, gravy granules not. I would forego gravy at my inlaws, but spend ages scraping around the roasting tin and coming up short quantity wise, till I wised up with the following tips.

• Get a gravy boat. Fill it with boiling water when you take the meat out of the oven. Cover the meat with tinfoil and tea towels and let it rest while the gravy boat soaks up the heat.
• Put the roasting tin on a low heat till it starts to bubble. At this point you have a decision to call between yourself and your GP as to how much fat to leave in. Come on, it's a Sunday roast!
• Chuck in some flour, start scraping. When it gets all blobby, time to deglaze.
• Deglaze with wine or balsamic vinegar. Remember you can get cheap ersatz balsamic vinegar which will make a reasonable gravy, but will not get you drunk - the choice is yours.
• Make sure you have some hot stock ready. This can be organic chicken stock from your previous meal or gravy granules. As a half way house, Marigold vegetable stock power. YMMV
• Carve the meat in some chopping board contraption that somehow retains the juices. See above photograph for one such item that somehow appeared in our kitchen years ago without planning. Tip the last bit of meat juice goodness from this into the roasting tin.
• Plate up the meat and keep warm in the oven while you attend to the gravy as follows
• Chuck the stock in.Taste (it will inevitably be delicious) and season if neccessary (it will not be).
• Let it cook to the desired consistency while plating up at the table 
• Decant into gravy boat with "Anyone want some gravy?"

Enjoy