Make ahead gravy

PennyBy Penny  ,   

November 20, 2015


6-8 chicken wings

A couple of chopped carrots , no need to peel

2 chopped red onions ( red gives a better colour )

2 celery sticks chopped

3 sprigs of thyme

3 sprigs of rosemary

6 sage leaves

4 bay leaves

A little olive oil

Salt and pepper

50g plain flour

1.5 litre hot water

100ml red wine ( you could use port or sherry or white wine )


1Heat oven to 190C

2Put the chicken , herbs , and vegetables into a roasting pan . Season with salt and pepper , drizzle on some olive oil and mix well

3Put in the oven and cook for about 1 hour

4Remove the pan from the oven and put on the hob , stirring to get up all the sticky bits . Using a potato masher , mash everything down

5Gradually add the flour cooking it out well

6Pour in the hot water ( add alcohol if using ) . Stir well and keep mashing things down .

7Bring the pan to the boil and let it boil for 5-10 minutes

8When it's thickened turn the hob down and simmer for about 20 minutes. Stirring occasionally . Taste and adjust seasonings

9When it's the right colour and thickness pour it through a sieve into a bowl . Use the potato masher to push it through

10Leave it draining until nothing else comes through

11Bag and freeze

12Take put the night before use . Heat it gently on the stove adding any juices from the poultry