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Make-ahead gravy

 


Method 1


Ingredients


1kg chicken wing

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


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.



Method 2


Ingredients:

- 1/2 cup butter

- 1/2 cup all-purpose flour

- 4 cups chicken or turkey broth

- 1 teaspoon salt

- 1/2 teaspoon pepper


Instructions:

1. Melt the butter in a saucepan over medium heat.

2. Stir in the flour and cook, stirring constantly, until the mixture is smooth and bubbly.

3. Gradually stir in the broth and bring to a boil. Cook and stir for about 2 minutes, or until the mixture thickens.

4. Season with salt and pepper to taste.

5. Allow the gravy to cool completely before transferring it to an airtight container.

6. Refrigerate the gravy for up to 3 days or freeze for up to 3 months.

7. To reheat, simply place the gravy in a saucepan over medium heat, stirring occasionally until heated through.



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