I really want to help everyone simplify their Christmas this year. Let’s be honest 2020 has been a bit of a shocker and I think we all need to enjoy the big day when it arrives.
Every year people ask me for a gravy recipe that can be made ahead of time for Christmas Day. Here is my version which is based on @jamieoliver ‘s recipe with a few little tweaks here and there. Don’t forget to save...
INGREDIENTS
12 chicken wings
2-3 onion - quartered
4 carrots - chopped
1 celery bulb - chopped in chunks
1-3 parsnips - chopped
1 whole garlic bulb - top removed
4 tablespoons plain flour
300ml port/white wine/Sauternes
2 tablespoons soy sauce
Enough water to cover everything
1 very large deep roasting tin
METHOD
Preheat the oven to 220-230 degrees (conventional)
Add all of the veg to the roasting tin. Place the chicken wings on top, drizzle with oil and season generously.
Roast in the oven for 1 hour - 1 hour 15 minutes, or until caramelised and golden. Remove from the oven and place on the hob. Reduce the liquid that has been created and try to get more colour on the bottom of the pan. Sprinkle in the flour and stir to combine. Squeeze out the pulp from the garlic and pour in the port. Stir and give everything a good squeeze to release the flavours. Pour in water enough to cover everything. Stir and return to the oven. Turn down the heat to 180 degrees and cook for 30-40 minutes. Topping up with water if it looks too dry. Give everything a good mash and pass through a sieve. Allow to cool completely before freezing. Remove from the freezer on Christmas Eve to defrost. When the turkey is on the carving board, remove some of the fat from the juices, deglaze the pan with wine or port and add to the gravy. Delicious!