I can't believe you don't have more likes, you're explanations are great! You'de be a good teacher, i actually listen instead of cutting off half way through explanations 😅
@@chefaaronmiddleton Mate this was so nice on Christmas Day! Only thing… wasn’t thick enough in the end. I had already put the thickener you have in the video but wasn’t sure if I should’ve added more or if that would ruin it abit. Next time shall I just add more?
Yes Chef, thanks for the tips. Question for you though, can I double this recipe so that I have enough gravy for the family members who have theirs swimming in it🤦♂️ also, would you recommend using arrow root at the end to thicken over the traditional plain flour to the roasting tray with veg before adding stock method?
Salt draws out moisture (water), and water stops things caramelising, so its always good practise to colour/brown veg before salting... hope this helps! Happy cooking 😃
Can this be done on the Friday instead of day before or will it go a bit funny? Also - do you literally just pour the meat juices into this on the day or do you have to do anything to them before you add them to the base sauce ?
You can 100% do this on Friday! You can also make this now and freeze it. What ever is best for you on the big day! And yes it really is just a case of pouring in your meat juices day of 👍🏼 Hope you enjoy and have a great Christmas! 🎄
I can't believe you don't have more likes, you're explanations are great! You'de be a good teacher, i actually listen instead of cutting off half way through explanations 😅
That's very kind of you to say, thank you!
These are honestly so good, I’ve used most of your recipes this year really appreciate it mate
That’s great to hear mate, thank you!
Have a fantastic Christmas, and Happy Cooking! 😃🎄
@@chefaaronmiddletonand you mate, look forward to following more recipe!
All that effort for gravy - WOW!
I love the way you talk about food with such enthusiasm and passion! I hope you have a lot of success in this industry as people like you deserve it
Kind words mate, thank you very very much! 🙏🏼
Chef every credit can just see the knowledge and passion oozing out but stand still my g on one. ❤
Incredible detail in these videos... A proper masterclass. Much appreciated mate. Much love from the Northeast.
High praise! Thank you mate, and Merry Christmas from the south!
You're going to go far on here, your production is excellent and matches your good knowledge. Good luck👍
That’s really nice of you to say mate, thank you! 🙏🏼
You are a master of your craft old boy👨🍳❤️ superb
High praise! Thanks Dean 🙏🏼
This is brilliant!
Thanks mate! Glad you enjoyed 👍🏼
@@chefaaronmiddleton Mate this was so nice on Christmas Day! Only thing… wasn’t thick enough in the end. I had already put the thickener you have in the video but wasn’t sure if I should’ve added more or if that would ruin it abit.
Next time shall I just add more?
Wow. I want a cup of gravy. Great tips
Thanks mate! A mug a day keeps the Dr away... or something like that 😂
even though you're very new and low on subs, your videos give excellent information. you will be at 500k in notime
Thank you very much! Hopefully soon 😅
Yes Chef, thanks for the tips. Question for you though, can I double this recipe so that I have enough gravy for the family members who have theirs swimming in it🤦♂️ also, would you recommend using arrow root at the end to thicken over the traditional plain flour to the roasting tray with veg before adding stock method?
Stonking good gravy.
Beast as per
Thank you mate! 💪🏼
Unreal video
Thank you very much! 🙏🏼
I'm distracted by your swaying from side to side 👀
great gravy!
I am the ultimate fidget! 😂
Sorry why would salt removing water from vegetables stop them from caramelizing?
Salt draws out moisture (water), and water stops things caramelising, so its always good practise to colour/brown veg before salting... hope this helps! Happy cooking 😃
Where was the stock?
What I meant was where did you get the chicken stick?
Stock
Can this be done on the Friday instead of day before or will it go a bit funny?
Also - do you literally just pour the meat juices into this on the day or do you have to do anything to them before you add them to the base sauce ?
I'm wanting to know how far in advance this can be done too!
You can 100% do this on Friday! You can also make this now and freeze it. What ever is best for you on the big day!
And yes it really is just a case of pouring in your meat juices day of 👍🏼 Hope you enjoy and have a great Christmas! 🎄
@@chefaaronmiddleton Awesome. Loving that the RUclips algorithm directed me to your channel mate!
@@chefaaronmiddleton nice one mate. Love all the recipes you do! Have a good one yourself with the mrs
@@shotsfired6976 Me too! 😂🙌🏼 Hope you enjoy!
Ahhh thangyuuu
If you had moved around less I would have really enjoyed it you are so distracting.
Is it criminal to leave out the madira?
Absolutely not!