Make-ahead gravy

Make-ahead gravy

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(3 ratings)

Prep: 10 mins Cook: 1 hr, 10 mins

Easy

Serves 8
Prepare this traditional accompaniment to roast dinner before the main event - use off-cuts and plenty of onion to add flavour and colour

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal166
  • fat6g
  • saturates1g
  • carbs15g
  • sugars7g
  • fibre2g
  • protein11g
  • salt0.5g
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Ingredients

  • 1kg chicken wing, halved with kitchen scissors
  • the turkey neck, if you have it, cut into pieces

    Turkey

    terk-ee

    The traditional Christmas bird, turkey is good to eat all year round though is only readily…

  • 3 large carrot, chopped into chunks

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 onion, unpeeled and chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 celery sticks, chopped

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • small handful thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 tsp golden caster sugar
  • 1 tbsp tomato purée
  • 4 tbsp plain flour
  • 4 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 vegetable stock cube

Method

  1. Heat oven to 220C/200C fan/gas 7. Tip the chicken wings into a roomy roasting tin with the turkey neck (if using), carrots, onions, celery and thyme. Scatter over the sugar, toss in the oil and roast for 50 mins until brown and lightly charred.

  2. Get the kettle on. Put the roasting tin on a low heat, stir in the tomato purée and flour, and cook until sticky. Splash in the balsamic vinegar, then pour over 1.5 litres water to just cover all the ingredients. Bring to a simmer. Crumble in the stock cube and use a potato masher to mash all the ingredients together to release the flavour.

  3. Simmer everything for 20 mins until you have a tasty thickened gravy, then strain it through a sieve, pushing down hard on all the mushy veg. Cool and chill for up to 3 days, or freeze for up to 3 months.

  4. Heat the gravy to serve, adding roasting juices from your turkey, if you like.

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Comments (5)

Ratchelle's picture
2.5

Very bland, even with wine.

d1zzyd1's picture

I've just made this ready for Christmas. Having read previous comments I also added a splash of wine. It's really lovely light gravy, perfect for chicken/turkey. I had to roast for longer, but that's because, as I've now just discovered, I forgot the oil!!

hodsonkl's picture
3

Agree with comments above. Made before Xmas and froze, which was great help on Xmas day. Added turkey juices; in hindsight should have added some red currant jelly or wine as well.

nicoladavis's picture

good base for xmas gravy. i added turkey juices and some port. was very good and made less work on xmas eve

tanoriginal's picture
4

Easy to make but a bit lacking in flavour so I added some white wine and a splash of Worcestershire sauce. It's in the freezer now, ready for Christmas!

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