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Make-ahead gravy

Make-ahead gravy

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Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal166
fat6g
saturates1g
carbs15g
sugars7g
fibre2g
protein11g
low insalt0.5g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

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

Goes well with

Recipe from Good Food magazine, December 2012

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Overall rating

Rating: 4 out of 5.4 ratings
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