Directions: |
Directions: Preheat the oven to 350ºF
Peel the onions, wash the carrots, then roughly chop with the celery and bacon. Put the veg, bay leaves, sage, and rosemary into a sturdy high-sided roasting tray, then scatter the chopped bacon on top. Add the chicken to the tray – if you’re using the chicken wings, break them open first and bash with a rolling pin to help release extra flavour as they cook. Drizzle with oil, season with sea salt and black pepper, toss, then cook for 1 -2 hours, or until tender.
.Remove the tray from the oven and transfer to low heat on the stovetop. Really grind and mash everything with a potato masher, scraping up all the goodness from the base of the tray (the longer you let it fry, the darker your gravy will be). If you want to add sherry or port, now’s the time to do so; just leave it to cook away for a few minutes.
Pour in 2 liters of boiling. Return to oven and simmer for 30 -60 minutes, or until, stirring occasionally. (can do this on the stovetop but I find it less likely to scorch in the oven)
Pour through a coarse sieve into a large bowl, pushing all the goodness through with the back of a spoon. Taste and season to perfection, and cool in the fridge. Remove fat from the top of the container. Place into containers or bags and pop into the fridge or freezer. ready to finish off when needed
On the day of use thaw the gravy mixture.
When the turkey’s perfectly cooked, remove it to a platter to rest. Skim away most of the fat from the cooking tray. Pour your defrosted Get-ahead gravy into the tray with the rest of the turkey juices. Bring to a boil on the stovetop and scrape up all those sticky bits from the base. Carefully strain through a coarse sieve into a pan, and thicken if necessary with a rue. Adjust seasoning (I find it usually needs some salt) as needed. Add any extra resting juices from the turkey before serving. |
Personal
Notes: |
Personal
Notes: Can substitute dry herbs but be careful not to over do it.
I save scraps of (poultry bones, onion, carrots, celery, and tomatoes) in the freezer to use. Can also save the turkey carcass for use.
Can skip using the pan drippings or save them for the next time.
This takes a while but simplifies the last-minute prep for dinner.
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This recipe for Poultry Gravy -Make Ahead Jamie Oliver is from