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Ready Steady Christmas Gravy

It’s not a Christmas Roast without a rich and delicious gravy! Our meaty and irresistible recipe is ideal for cooking in advance of Christmas Day so you can enjoy more time with the family and less faffing in the kitchen! Follow our recipe to learn how to prep your Christmas gravy in advance. You can even freeze your gravy mix for up to 3 months!

Ready, steady, LET’S GRAVY!

Prep time: 10 mins

Cooking time: 2 hours

Serves: 8

ingredients

2 small onions, diced

2 sprigs rosemary

2 large carrots, peeled and diced

2 sticks celery, diced

2 sprigs thyme

3 garlic cloves

10 chicken wings

1 tbsp olive oil

100ml port

3 tbsp plain flour

chicken stock cubes (to make 2 litres chicken stock)

2 bay leaves

2 tbsp beef dripping

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Spread the chopped vegetables out in a large roasting tin, then scatter over the thyme, rosemary and garlic. Arrange the chicken wings on top, then drizzle with the olive oil. Season well with salt and pepper. Roast in the preheated oven for 1 hr or until the chicken wings are golden and veg tender.
  2. Once cooked, tip the contents of the tray into a large saucepan, making sure you scrape all the bits off the bottom of the roasting tin. Mash everything with a potato masher, then add the port. Place the pan over high heat and let it simmer for 3-4 mins. Stir in the flour and cook for another 1-2 mins.  Allow to thicken.
  3. Pour in the chicken stock, melt in beef dripping, add the bay leaves, and stir well. Bring to the boil, turn down the heat, then simmer gently for 45 mins or until mix has reduced by approx a third.
  4. At this point, add extra seasoning to taste. Pass the mixture through a sieve into a large jug, pressing down with a spoon to push all the liquid through from the chicken and vegetables.
  5. Set aside to cool, then cover and chill in the fridge until the gravy has firmed up like jelly. A layer of fat may have formed on the top, which you can now scrape off and discard.
  6. Spoon the chilled gravy into a freezer-safe container and freeze for up to 3 months. Apply a label to the container with the contents and date.
  7. The day before serving, remove from the freezer and defrost in the fridge overnight. Transfer the gravy to a pan and heat through on high heat before serving.

TOP TIP:  Mash and add a roast potato into your gravy mix on the day of serving!  You’ll love the deliciously, thick and meaty texture it brings!

 

Simon Howie

Ready Steady Christmas Gravy

It’s not a Christmas Roast without a rich and delicious gravy! Our meaty and irresistible recipe is ideal for cooking in advance of Christmas Day so you can enjoy more time with the family and less faffing in the kitchen! Follow our recipe to learn how to prep your Christmas gravy in advance. You can even freeze your gravy mix for up to 3 months!

Ready, steady, LET’S GRAVY!

Prep time: 10 mins

Cooking time: 2 hours

Serves: 8

Ready Steady Christmas Gravy

ingredients

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Spread the chopped vegetables out in a large roasting tin, then scatter over the thyme, rosemary and garlic. Arrange the chicken wings on top, then drizzle with the olive oil. Season well with salt and pepper. Roast in the preheated oven for 1 hr or until the chicken wings are golden and veg tender.
  2. Once cooked, tip the contents of the tray into a large saucepan, making sure you scrape all the bits off the bottom of the roasting tin. Mash everything with a potato masher, then add the port. Place the pan over high heat and let it simmer for 3-4 mins. Stir in the flour and cook for another 1-2 mins.  Allow to thicken.
  3. Pour in the chicken stock, melt in beef dripping, add the bay leaves, and stir well. Bring to the boil, turn down the heat, then simmer gently for 45 mins or until mix has reduced by approx a third.
  4. At this point, add extra seasoning to taste. Pass the mixture through a sieve into a large jug, pressing down with a spoon to push all the liquid through from the chicken and vegetables.
  5. Set aside to cool, then cover and chill in the fridge until the gravy has firmed up like jelly. A layer of fat may have formed on the top, which you can now scrape off and discard.
  6. Spoon the chilled gravy into a freezer-safe container and freeze for up to 3 months. Apply a label to the container with the contents and date.
  7. The day before serving, remove from the freezer and defrost in the fridge overnight. Transfer the gravy to a pan and heat through on high heat before serving.

TOP TIP:  Mash and add a roast potato into your gravy mix on the day of serving!  You’ll love the deliciously, thick and meaty texture it brings!

 

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