This is my drawer of loveliness. A drawer in my freezer that holds little bags and plastic pots of meat jelly saved from a roast and left over gravy. I never, ever throw any meat stock or jelly away, no matter how small as they can either form the basis of a gravy, or sauce or just enrich a stew or soup. I also keep any meat fats - beef dripping, duck fat, pork fat - all fabulous for roasting potatoes.
This however, I have to admit, is not the full picture. In my larger freezer there are many pots of chicken stock - liquid gold. In our house we are never very far away from a risotto, or onion gravy to go with our sausages and mash or a lovely rich gravy to coat left-over chicken and sauteed leeks for a yummy pie.
I will hold my hand up here and confess to being a complete gravy and stock snob. The stock that is sold in supermarkets I think is of a very poor standard and expensive. Also, why doesn't it 'set'? If it was made from bones - as it obviously should be - it would, so what's that all about?
I suppose all this obsessive behaviour stems from my fear of 'Gravy Granules' That gloopy, salty, tongue coating powder of the devil. These are the ingredients taken from a jar of 'Bisto Best' - pork flavour: Maltodextrin, potato starch, salt, flavourings, flavour enhancers (E621 E635), hydrogenated vegetable oil, colour (E150c), Emulsifier (E322) soya, spice & herb extracts & onion extract. Mmmmmmmmm yummy.
Now, doesn't this deserve good gravy?