Make-ahead gravy

Make-ahead gravy

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 1 hr, 10 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
166
protein
11g
carbs
15g
fat
6g
saturates
1g
fibre
2g
sugar
7g
salt
0.5g

Ingredients

  • 1kg chicken wings, halved with kitchen scissors
  • the turkey neck, if you have it, cut into pieces
  • 3 large carrots, chopped into chunks
  • 2 onions, unpeeled and chopped
  • 3 celery sticks, chopped
  • small handful thyme sprigs
  • 2 tbsp sunflower oil
  • 2 tsp golden caster sugar
  • 1 tbsp tomato purée
  • 4 tbsp plain flour
  • 4 tbsp balsamic vinegar
  • 1 vegetable stock cube

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, December 2012

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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!

Questions

Tips