Olive Magazine
Make-Ahead Gravy Recipe

Make-ahead gravy

Published: December 1, 2016 at 10:14 am
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 10

This will save you juggling pans on Christmas day and you can even make and freeze it if you want to get really ahead. Add any last-minute juices from the turkey to this when you reheat it for an extra bump of flavour

Nutrition:
NutrientUnit
kcal126
fat6.4g
saturates2.2g
carbs4.9g
sugars2.6g
fibre0.9g
protein6.9g
salt0.4g
Advertisement

Save yourself time on the day with this easy make-ahead gravy, then also check out our recipes for onion gravy, turkey gravy and beef gravy.

Ingredients

  • 1 kg chicken wings
  • 2 onions, quartered
  • 3 carrots, halved
  • 3 stalks celery, halved
  • a few whole cloves garlic
  • rapeseed or olive oil
  • 1 litre chicken stock
  • 300ml white wine
  • 2 bay leaves
  • a few sprigs thyme
  • 25g butter
  • 25g plain flour
  • 1-2 tbsp redcurrant jelly

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Put the chicken wings, veg and garlic in the biggest roasting tin you have. Add a couple of tbsp of oil and toss everything together.

  • STEP 2

    Roast for 1 hour giving everything a stir halfway through.

  • STEP 3

    Tip in the chicken stock, wine, bay leaves and thyme, cover tightly with foil then cook for another 20 minutes.

  • STEP 4

    Heat the butter in a large pan, stir in the flour, and cook, stirring until it turns golden brown.

  • STEP 5

    Take the tin out of the oven and pour the liquid through a metal colander into a large bowl. Use a small pan to press down on all the ingredients left in the roasting tray. Put the crushed ingredients from the roasting tray into the colander and continue to squeeze.

  • STEP 6

    Re-strain the liquid through a sieve to get rid of smaller pieces.

  • STEP 7

    Gradually add the liquid to the roux in the pan, stirring. Once all the liquid is mixed in, bring to a simmer, add the redcurrant jelly and season. Simmer for 15 minutes. Chill or freeze until needed. Add any cooking and resting juices from the roasted turkey and reheat before serving.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content