MAKE AHEAD GRAVY RECIPE RECIPES

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ULTIMATE MAKE-AHEAD GRAVY RECIPE - SOUTHERN LIVING



Ultimate Make-Ahead Gravy Recipe - Southern Living image

Thanksgiving in the South wouldn't be the same without a helping of delicious gravy on the table (in a china gravy boat, of course), and this one-pot, 30-minute recipe is the easiest way to get it there.

Provided by Robby Melvin

Categories     Gravy

Total Time 30 minutes

Yield 4 cups

Number Of Ingredients 9

1/2 cup butter
1/2 cup all-purpose flour
4 cups Easy Chicken Stock
1 teaspoon rubbed sage
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
5 to 6 tablespoons Easy Chicken Stock (optional)

Steps:

  • Melt butter in a Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 3 to 4 minutes or until mixture is light brown and smooth. Slowly whisk in 4 cups stock. Increase heat to high; bring to a boil, whisking occasionally. Reduce heat to medium; stir in sage and next 4 ingredients. Simmer, stirring occasionally, 10 to 15 minutes or until desired thickness.
  • To make ahead, cool gravy completely. Cover and chill up to 3 days. Cook gravy and, if desired, 5 to 6 Tbsp. stock in a Dutch oven over medium-low heat, stirring occasionally, 15 to 20 minutes or until hot.

MAKE-AHEAD CHRISTMAS GRAVY RECIPE - BBC FOOD



Make-ahead Christmas gravy recipe - BBC Food image

Reduce stress on Christmas day by making your gravy in advance.

Provided by Deborah Reddihough

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 6-8

Number Of Ingredients 7

1 tbsp light olive oil or vegetable oil
3 carrots, peeled and roughly chopped
1 red onion, cut into wedges
5 chicken wings
1 large glass white wine (optional)
1-2 tbsp cornflour, depending on how thick you like your gravy
2 litres/3½ pints chicken or turkey stock (from 2 stock cubes or jelly pots)

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Mix the oil, carrots, onion and chicken wings in a roasting tin. Roast for 45 minutes until the chicken is golden-brown and the vegetables soft.
  • Put the roasting tin on the hob over a medium heat. Add the white wine, if using, or pour in a glass of water. De-glaze the tin and scrape off any caramelised bits on the bottom of the tin. Remove from the heat.
  • Use a slotted spoon to transfer the vegetables and chicken to a large saucepan. Stir in the cornflour until combined. Add the liquid from the roasting tin and the stock. Bring to the boil and simmer for 15-20 minutes. As it bubbles away use a fork to break up the chicken and vegetables as much as you can.
  • Strain the gravy through a fine sieve into a freezeable container, pushing through as much of the chicken and vegetables as you can. Season, to taste, with salt and pepper.
  • Allow the gravy to cool completely. Then cover with a lid and transfer to the freezer. (It will keep in the freezer for up to 3 months). Defrost in the fridge the night before you want to serve it.
  • Reheat in the microwave for 4 minutes on high. Alternatively, if you have the time, add it to the roasting tray when the turkey is resting. Heat gently, and stir thoroughly to incorporate all the flavours from the turkey. Stir well and transfer to a serving jug.

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