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Make Ahead Gravy

Updated: Dec 21, 2022



This gravy recipe is taken from the wonderful Jamie Oliver, you can make this in advance - even freeze it prior Christmas (or any other meal you might want to make it for) and just warm it on the stove in a pan and add the cooking juices from the meat for extra flavour!



Ingredients:

  • 2 Diced onions

  • 2 Chopped carrots

  • 2 Sticks of celery, chopped

  • 2 Rashers streaky bacon, chopped

  • 2 Bay leaves

  • 2 Sprigs of sage (tsp dried)

  • 2 Sprigs of rosemary (tsp dried)

  • 2 Star anise

  • 10 Chicken wings

  • Olive oil

  • 60ml Sherry or port, (optional)

  • 4 Tbsp plain flour

  • 2 Tbsp cranberry sauce, (optional)



Method:

  • Preheat the oven to 180°C (160°C Fan, 350°F).

  • Into a roasting pan (that you can also use on the stove) put the onions, carrots, celery, bacon, bay leaves, sage, and rosemary.

  • Break the chicken wings so that the bones are cracked in places with a sharp knife, but keep the wings intact.

  • Place the chicken wings on top of the other ingredients in the roasting dish.

  • Drizzle with olive oil and season with salt & pepper.

  • Roast for 1 hour or until the chicken wings are golden & browned. The more colour the chicken wings have, the more flavour your gravy will have!

  • Remove the roasting dish from the oven and place it on the stove over medium-high heat. Add 60ml sherry/white wine/port, let it bubble away for a few minutes until most of it has evaporated.

  • Stir in 4Tbsp flour, and cook for about 5 minutes.

  • Add enough boiling water to just cover the ingredients (about 1.5-2 litres or 6-8 cups). Simmer over medium heat for about 30-45 minutes, or until the gravy starts to thicken to your liking.

  • Mash all the ingredients with a masher/back of a spoon to release maximum flavour.

  • When the gravy is cooked to your liking, strain into a large bowl or jug, again squishing the ingredients to get as much liquid out as you can! Taste for seasoning.

  • Let the gravy cool before storing in the fridge or freezer.

  • To serve, microwave or bring to a simmer in a saucepan. If it is too thick, thin it with some boiling water. Add the juices from your roast!

  • ENJOY - don't forget to tag us in your photos if you try this!