Make-ahead gravy
- Preparation and cooking time
- Total time
- Easy
- Serves 10
Skip to ingredients
- 1 kg chicken wings
- 2 onionsquartered
- 3 carrotshalved
- 3 stalks celeryhalved
- 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
Nutrition: per serving
- kcal126
- fat6.4g
- saturates2.2g
- carbs4.9g
- sugars2.6g
- fibre0.9g
- protein6.9g
- salt0.4g
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.
