Making a load of gravy, 10+ pints?

[WhiteGiant]

I can make a nice gravy using the old meat juice+flour method, but not enough for my purposes at work.

I use around 8 to 10 kilos of meat each time, and simply don't get enough of the good stuff to make the quantity of gravy I need. It's far too thin after adding stock for service, thickening it with so much flour makes it taste awful.

I'm sick of resorting to Bisto or Maggie, it ruins what is an otherwise brilliant dinner.

Any suggestions?

[Lucio]

Best gravy I ever made was simply Bisto plus the left over honey glaze from a gammon joint, but that's just me

Of course, the quick way is to get something like this

http://www.tesco.com/groceries/Produ.../?id=258859533

[Tonka777]

Send an email to John Prescott, his chef will know!

[Colossous]

Can you not get your butcher to supply you with meat bones and make a stock with them and reduce it down to add to your leftover juices ?

[menthel]

I think colossous has that one right. Get all the bones, brown them off in the oven and then make stock from them. Reduce that down a load and then add to the pan juices. If it needs thickening a little more make a roux to thicken rather than just adding flour.

[WhiteGiant]

Oooh, nice idea, will have a chat with our suppliers.

Cheers all.

[TheAnimus]

You might find it cheaper to buy the liquid Beef Consomme stuff depending on how well you get on with your butcher!

[WhiteGiant]

Problem is we get everything except fruit and veg from one supplier (http://chfoods.co.uk/), so I have to be nice to girls on the phone to get anything extra.

We have a regular customer who is a butcher, so I might have a word.

[littlexanth]

Yes bones and making up stock for the base of the gravy is the way to go. As the top chefs say, good stock is gold dust in the kitchen.

Littlexanth

[Shurike]

Don't forget to pick the right bones! Pork good for a more neutral stock, beef for that lovely meaty flavour

[Attila the Bun]

And with beef use about a half glass full of decent red wine per pint to be made in with the joint / stock

oh and some tomato purée is a good flavourer and thickener

but you know this your a Chef...I'll shut now and go back to buying stuff for my computer