🍗 Gravy & Mash: The Art of Cooking Without a Recipe 🥔 When it comes to making gravy, I’m all about going with the flow rather than sticking to a strict recipe. It’s about working with what you’ve got leftover from roasting the chicken and developing a relationship with the process. But I get it—knowing the amounts can be helpful, so here’s a rough guide based on what I used in the video. Gravy Basics: - Flour: 2-3 tbsp - White Wine: ~100ml - Chicken Stock: 500ml (but don’t stress about the exact amount—you’re reducing it to your desired consistency anyway!) Gravy Flow: 1. Remove the lemons from the pan and get that pan on the heat. 2. Add plain flour and cook for about a minute. 3. Deglaze with the wine and let it cook for 5 minutes. 4. Add the stock and cook for another 5 minutes before straining. 5. Reduce the strained gravy to your preferred consistency. Mash Tips: - Start with the amount of potato you think you’ll eat (maybe a little extra for leftovers). - After sieving, weigh the potato and add 25%-50% of that weight in butter. - Heat up 40% of the potato’s weight in milk, adding it until you reach your desired consistency. Butter Debate: - Cold or room temp? I’m team cold butter, tekkers I picked up from @paulfosterchef. Works like a charm every time for me! 💯 Pro Tip: If you’re finding tiny lumps in your mash, it’s likely due to the sieve’s mesh size. I use a ‘40 mesh’ sieve, which is super fine—usually used for flour. Enjoy the process, and don’t be afraid to trust your instincts! #GravyGoals #MashedPotatoMagic