Just like regular Bisto gravy granules, but more, y’know, chickeny!
Did you know that the name Bisto is an acronym of “Browns, Seasons and Thickens in One”? That’s what it’s been doing for over a hundred years, in households the length and breadth of the UK and Ireland. This iconic product has been a staple in British kitchens for over a century.
Just like Sarson’s Malt Vinegar, we would be surprised if there’s a single household in the UK that doesn’t have some Bisto in the cupboard. And similarly, this product we all know and love so well, which we all grew up with, doesn’t exist here in Germany. So we knew that this had to be part of Dalriata’s offering – the thought of our customers out there, eating Sunday roasts without gravy, was too much to bear!
What is Bisto?
Bisto was first sold in the UK in 1908. It was the invention of two men called Robers and Patterson, who were asked by their wives to come up with an easy way to make consistently good gravy.
Originally, it was a powder that could be added to gravies and sauces to give them a richer flavour and a thicker consistency. This seemingly simple product was a godsend to British households, as it ensured smooth, lump-free gravy every time. As well as making great standalone gravy, it is also very useful in stews, casseroles and many other dishes, as a way of thickening and enriching sauces.
In 1979, Bisto Gravy Granules arrived on the market, and quickly became a huge favourite with British families. Due to their ability to dissolve quickly in hot water, Bisto Gravy Granules made it faster and easier than ever to get perfect gravy, and before long had largely supplanted the original gravy powder in most households. The gravy granules you see here are still much the same, and remain the most convenient way to make good gravy for roast dinners.
What can I do with Bisto for Chicken?
As the name implies, this particular version of Bisto Gravy Granules is perfect for roast chicken. A Sunday dinner of a whole roasted chicken, roast potatoes and vegables is hard to beat, and it’s only complete with a generous helping of gravy.
As well as this most common usage, it’s also a great way thicken and add flavour to casseroles and stews. Just a little Bisto makes for a richer, more deeply flavoured sauce. It works great in a chicken and vegetable pie, too. But whatever you do with it, it’s an absolute essentialin any food cupboard, so pick some up today!
