How to make bone broth gravy

Borough Blog
How to make bone broth gravy

HOW TO MAKE BONE BROTH GRAVY FROM SCRATCH

Our step-by-step guide

It's time to say goodbye to gravy granules for good. Because when you’ve got a roasting tin full of rich and savoury roasting juices, carefully selected herbs and seasonings and a pouch of our organic bone broth, you’ve got everything you need to make a proper homemade gravy. The sort that coats your roast, pools into your mash, and makes you want to lick the plate clean.

And the best part? It’s surprisingly simple to make.

Here’s how we make bone broth gravy from scratch (the Borough Broth way).

1. Roast your meat

A good bone broth gravy starts with the meat. Before placing your joint of meat or poultry in the oven, add in some vegetables underneath your roasting joint, in the tin (we like to use onions, carrots, celery, and some garlic cloves here).

By doing this, the vegetables will caramelise and catch every bit of that savoury goodness that drips down. Once everything’s roasted to perfection, remove the meat from the tray and get the tray back on the hob.

2. Make the gravy base

Now it's time to turn your tray of roasting juices into the base of your bone broth gravy.

Firstly, we like to mash the roasted veg into the pan, making sure it's all combined. This will help give added flavour to your gravy.

Then add in a heaped tablespoon of flour to the roasting tray and stir it through the vegetables and juices, making sure it's mixed in well and there are no lumps. Let it bubble gently until the juices are slightly thickened.

3. Add your bone broth

Now comes the star of the show: a pouch of our organic bone broth. We slow-cook ours overnight for up to 24 hours using only organic British bones, spring water, vegetables and that's it.

Each pouch is rich, savoury and packed with goodness, all of which will help to give your gravy that undeniably delicious homemade taste. Pour it into the roasting tray, and make sure everything is well combined.

4. Let it simmer away

At this stage, you can add in your seasonings. We like to add in our favourite herbs, mustard and even a drop of organic wine if we fancy it. If you need some inspiration, we've put together our top ten bone broth gravy recipes here.

After you've added in your herbs and seasonings, let the gravy simmer until it has thickened to your liking. Place a sieve over a saucepan and strain the liquid through it. This will leave you with a thick and glossy gravy.

5. Ready to serve

Your bone broth gravy is now ready to serve and enjoy. Ladle it over your roast beef and Yorkshire puds, pour it over crispy chicken thighs, or drown your mash in it... we won’t judge.

However you choose to enjoy it though, we guarantee that once you've tried our bone broth gravy, you’ll never look at a tub of granules the same again.