CHRISTMAS GRAVY RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
Good gravy has the power to transform, or even save, a meal. This year, open your mind to a slightly radical idea: make your gravy a few days, or even weeks in advance, simply reheating it in your turkey tray on the big day. Stress, saved.
Total Time 2 hours
Yield 1 litre
Number Of Ingredients 13
Steps:
- GET AHEAD 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. Break the chicken wings open, bash with a rolling pin to help release extra flavour as they cook, then add to the tray. Drizzle with oil, season with sea salt and black pepper, toss, then cook 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 on Christmas Day. ON THE DAY 1. If frozen, take the gravy out to defrost when your turkey goes into the oven. 2. When the turkey’s perfectly cooked, remove it to a platter to rest for up to 2 hours, covered with a double layer of tin foil and a clean tea towel. Skim away most of the fat from the tray, cool, and place into a jar in the fridge for tasty cooking another day. 3. Pour your Get-ahead gravy into the tray with the rest of the turkey juices. Bring to the boil over the hob and scrape up all those sticky bits from the base. Have a taste, then stir in the Cranberry sauce to balance the flavours. 4. 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 turkey before serving.
Nutrition Facts : Calories 114 calories, FatContent 5 g fat, SaturatedFatContent 1.5 g saturated fat, ProteinContent 7.4 g protein, CarbohydrateContent 10.3 g carbohydrate, SugarContent 3.5 g sugar, SodiumContent 0.5 g salt, FiberContent 1.2 g fibre
MAKE-AHEAD TURKEY GRAVY RECIPE: HOW TO MAKE IT
My family loves gravy, so I can never have enough of this make-ahead turkey gravy recipe on hand for a holiday dinner. The base is prepared with turkey wings and can be prepped in advance. —Linda Fitzsimmons, Fort Edward, New York
Provided by Taste of Home
Total Time 02 hours 25 minutes
Prep Time 02 hours 15 minutes
Cook Time 10 minutes
Yield 4-1/4 cups.
Number Of Ingredients 9
Steps:
- Place turkey wings and onions in a greased 13x9-in. baking pan. Bake, uncovered, at 400° for 1-1/4 hours, turning once., Transfer wings and onions to a Dutch oven. While 13x9 pan is still warm, carefully add 2 cups broth. Using a spatula, gently scrape any brown bits off bottom of pan; pour into Dutch oven with wings. Add 4 cups broth, carrots, celery and thyme to Dutch oven. Bring to a boil. Reduce heat; simmer, uncovered, about 45 minutes. , Strain; discard wings and vegetables. (Can be made ahead to this point and stored in the refrigerator for up to 2 days.) Skim fat from cooking liquid. Add enough remaining broth to measure 3-1/2 cups; set aside., In a large saucepan, whisk flour and remaining broth until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for until thickened, about 2 minutes. Stir in butter and pepper.
Nutrition Facts : Calories 61 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 234mg sodium, CarbohydrateContent 5g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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EASY CHICKEN GRAVY RECIPE | JAMIE OLIVER CHICKEN RECIPES
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 140 calories per serving
- To make your gravy When you come to make your gravy, your chicken will be covered and resting and you’ll have your tray of chicken juices and vegetable trivet in front of you. Using a spoon, carefully remove 90 per cent of the hot fat from the tray by angling it away from yourself and scooping off the fatty layer that settles on top.
- Put the tray back on the hob over a high heat. Add the flour, stir it around and, holding the tray steady with a tea towel in one hand, use a potato masher to mash all the veg to a pulp – don’t worry if it’s lumpy. You can rip the wings off the chicken and break them up into the tray to add more flavour at this point.
- When everything is mixed and mashed up, add the alcohol to give a little fragrance before you add your stock (the alcohol will cook away). Keep it over the heat and let it boil for a few minutes. Pour the stock into the tray, or add 1 litre of hot water. Bring everything in the pan to the boil, scraping all the goodness from the bottom of the pan as you go. Reduce the heat and simmer for 10 minutes, or until you’ve achieved the gravy consistency you’re looking for.
- To serve your gravy Get yourself a large jug, bowl or pan and put a coarse sieve over it. Pour your gravy through the sieve, using a ladle to really push all the goodness through. Discard any veg or meat left behind. At this point you’ve got a really cracking gravy, and you can either serve it straight away or put it back on the heat to simmer and thicken up.
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- 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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From thehappyfoodie.co.uk
Preheat the oven to 180°C/350°F/gas 4. 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. Break the chicken wings open, bash with a rolling pin to help release extra flavour as they cook, then add to the tray. Drizzle with oil, season with sea salt and black pepper, toss, then cook for 1 hour, or until tender.
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. 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.
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 on Christmas Day.
If frozen, take the gravy out to defrost when your turkey goes into the oven.When the turkey’s perfectly cooked, remove it to a platter to rest for up to 2 hours, covered with a double layer of tin foil and a clean tea towel. Skim away most of the fat from the tray, cool, and place into a jar in the fridge for tasty cooking another day. Pour your Get-ahead gravy into the tray with the rest of the turkey juices. Bring to the boil over the hob and scrape up all those sticky bits from the base. Have a taste, then stir in the Cranberry sauce to balance the flavours.
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 turkey before serving.
Total time: 2 hours, plus cooling & defrosting
Calories 231kcal | Fat 12.1g | Sat Fat 3.2g | Protein 19.3g | Carbs 12.1g | Sugars 5g | Salt 0.6g | Fibre 1.8g
JAMIE OLIVER EASY MAKE-AHEAD CHRISTMAS GRAVY RECIPE | XMA…
From thehappyfoodie.co.uk
Preheat the oven to 180°C/350°F/gas 4. 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. Break the chicken wings open, bash with a rolling pin to help release extra flavour as they cook, then add to the tray. Drizzle with oil, season with sea salt and black pepper, toss, then cook for 1 hour, or until tender.
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. 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.
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 on Christmas Day.
If frozen, take the gravy out to defrost when your turkey goes into the oven.When the turkey’s perfectly cooked, remove it to a platter to rest for up to 2 hours, covered with a double layer of tin foil and a clean tea towel. Skim away most of the fat from the tray, cool, and place into a jar in the fridge for tasty cooking another day. Pour your Get-ahead gravy into the tray with the rest of the turkey juices. Bring to the boil over the hob and scrape up all those sticky bits from the base. Have a taste, then stir in the Cranberry sauce to balance the flavours.
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 turkey before serving.
Total time: 2 hours, plus cooling & defrosting
Calories 231kcal | Fat 12.1g | Sat Fat 3.2g | Protein 19.3g | Carbs 12.1g | Sugars 5g | Salt 0.6g | Fibre 1.8g
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