Make-Ahead Turkey Gravy

gravy

Quick Facts:

Servings: 1 litre

Equipment Needed: Roasting dish, Sieve/strainer, potato masher, rolling pin or mallet

Cooking Method(s): Oven roasting and stovetop

Recipe Source: Jamie Oliver

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 Ingredients:

Metric Imperial
Bacon Rashers (streaky) 2 2
Bay Leaves 5 5
Carrots 2 2
Celery sticks 2 2
Chicken Wings 8 8
Cranberry Sauce 3 dsp 3 dsp
Flour 4tbs 4tbs
Olive oil
Onions (peeled and quartered) 2 2
Pepper (ground)
Rosemary Sprigs 4 4
Sage Leaves 5 5
Salt
Sherry or port 60ml 2fl oz
Star Anise 2 2

 Temperatures:

Preheat Oven Metric (°C) Imperial (°F) Gasmark
Fan Forced 160 320
Conventional 180 350
Gas 4

Method:

  1. Preheat the oven
  2. Roughly chop the vegetables
  3. Smash the chicken wings with a mallet or rolling pin to break the bones
  4. Place chicken wings into roasting dish with vegetables and herbs
  5. Add a few pinches of salt and pepper and drizzle with oil.
  6. Mix everything and place in oven for 1 hour, until the meat is falling from the bones.
  7. Take pan out of oven and place on stove on low heat.
  8. Use the potato masher to mash up the contents of the pan, scraping the bottom as you go. The longer you mash, the darker the gravy.
  9. Add the flour and contine to mash until it is combined.
  10. Add 2 litres of hot water and boil for 10 minutes until it is thick. Add the port/sherry and simmer for 25 minutes
  11. Strain the lot into a bowl, using the masher to get all the liquid out.
  12. Freeze the gravy until Christmas Eve.

On the day:

  1. When the turkey is done, remove the turkey from the pan and spoon off as much fat as possible.
  2. Add the gravy and the cranberry sauce to the pan and bring to the boil on a low heat, then simmer. Scrapping off any caramelised pieces from the pain.
  3. Strain and serve when ready.

Tips, Tricks and Hacks…

Make Ahead! This gravy is dead easy too make and is designed to be made and frozen. So fill your boots and make it a few weeks in advance!

Substitutions: If you don’t have chicken wings you can always use chicken legs or a chicken carcass. Just make sure you get plenty of bones, as that’s what gives the gravy the flavour.

Timeline / Gantt Chart

gravy1

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