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No-waste gravy

No-waste gravy in a gravy jug

No-waste gravy

Name: No-waste gravy
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8
Ingredients: 3 tbsp sunflower oil; 1 reserved chicken backbone (see recipe, below), chopped or snapped into pieces; carrot trimmings and peels (see recipe, below), finely chopped; ½ large onion plus the whole skin; 1 tsp caster sugar; 3 tbsp plain flour; 1 tbsp soy sauce (optional); 100ml wine port or sherry (or use water); 2 chicken or beef stock cubes or pots

Barney Desmazery

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Serves 6 - 8

Easy

Prep: 10 mins

Cook: 1 hr

A star rating of 3 out of 5.2 ratingsRate

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Make our no-waste gravy using overripe tomatoes, mushrooms, herb stalks, leek tops and celery leaves to give it added flavour

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp sunflower oil
1 reserved chicken backbone

(see recipe, below), chopped or snapped into pieces
carrot trimmings

and peels (see recipe, below), finely chopped
½ large onion

plus the whole skin
1 tsp caster sugar
3 tbsp plain flour
1 tbsp soy sauce

(optional)
100ml wine

port or sherry (or use water)
2 chicken or beef stock cubes

or pots

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Nutrition: Per serving (8)

kcal126
fat8g
saturates2g
carbs8g
sugars2g
fibre0.3g
protein2g
salt0.9g

Method

step 1

Heat the oil in a wide, shallow pan over a medium heat and spend at least 10 mins browning the chicken backbone pieces – the darker the colour, the more flavourful the gravy will be. Add the carrot trimmings, onion and onion skins, and cook for 3-4 mins over a high heat until well browned. Scatter over the sugar and cook until it starts to caramelise, then tip in the flour and cook to a sticky, light brown paste.
step 2

Splash in the soy sauce, if using, then pour in the wine or water and simmer for a few minutes until reduced and thickened. Stir in 1 litre water from the kettle, add the stock cubes and bring to a simmer. Cook gently for 40 mins, then sieve into another saucepan and season to taste. Stir in any resting juices from the chicken. Reheat when ready to serve. Can be made a day ahead and chilled, then reheated the next day.

Recipe tip

The gravy can be made and cooked in a pressure cooker on a medium setting for 20 mins. Sieve before serving. Alternatively, cook the gravy in a slow cooker on low for 6 hrs before sieving.

Recipe from Good Food magazine, December 2022

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A star rating of 3 out of 5.2 ratings

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