Hello I did start a similar thread about a year ago but I can't find it. Anyway I just wondered if someone can give me a bit of advice on stock and gravy. The last gravy I made was very tasty but it had a tiny little hint of bitterness. Only a little and if you weren't looking for it you probably wouldn't notice it. Now I made a brown chicken stock to make it with. Now I roasted the vegetables and chicken bones first. I was very careful not to burn the chicken bones at all as I know this can make it bitter. And I was careful with the veg as well but after I had finished the stock I noticed some of the vegetables had gone a bit black. They weren't at the beginning but after cooking in the stock for hours they were a bit. I'm not to sure how to stop this happening as when I have watched chefs cook the veg they take it further than I did so not to sure what to do. If I were to roast the bones but not the veg what would happen? But I think the problem with my gravy might have been the red wine I used. A chef told me that bitterness wouldn't come from the wine but I'm sure it did. Should I go for a more sweeter fruity wine or perhaps a port?