Directions: |
Directions:1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel the onions, wash the carrots, then roughly chop with the celery and bacon. Put the veg, bay leaves, sage, rosemary and star anise into a sturdy high-sided roasting tray, then scatter the chopped bacon on top.
3. 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 in the oven for 1 hour, or until tender.
4. Remove the tray from the oven and transfer to a low heat on the hob. 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.
5. Gradually stir in the flour, then pour in 2 litres of boiling kettle water. Simmer for 30 minutes, or until thickened and reduced, stirring occasionally.
6. When the gravy is the consistency of your liking, pour it through a coarse sieve into a large bowl, pushing all the goodness through with the back of a spoon. Taste and season to perfection, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to finish off when needed.
When ready to use with your roast:
7. Pour your defrosted gravy into the tray with the rest of the cooked meat juices. Bring to the boil over the hob and scrape up all the sticky bits from the base. Have a taste, then stir in the cranberry sauce to balance the flavours.
8. Once your gravy is piping hot, carefully strain through a coarse sieve into a pan, then leave it on the lowest heat until you’re ready to serve. Skim away any fat that rises to the top, and add any extra resting juices from the meat just before serving. |
This recipe for Make Ahead Gravy is from