Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Make-ahead gravy
- Preparation and cooking time
- Total time
- Easy
- Serves 10
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.
