WHERE TO GET CHICKEN FAT RECIPES

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CHRISTMAS GRAVY RECIPE | JAMIE OLIVER CHRISTMAS RECIPES



Christmas gravy recipe | Jamie Oliver Christmas recipes image

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

2 onions
2 carrots
2 sticks of celery
2 rashers of higher-welfare smoked streaky bacon
2 fresh bay leaves
2 sprigs of fresh sage
2 sprigs of fresh rosemary
2 star anise
10 free-range chicken wings
olive oil
60 ml sherry or port optional
4 tablespoons plain flour
2 tablespoons cranberry sauce

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

CHICKEN TRAY BAKE RECIPE | JAMIE OLIVER CHICKEN RECIPES



Chicken tray bake recipe | Jamie Oliver chicken recipes image

Let the oven do all the hard work with this simple chicken traybake recipe.

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 10

4 large ripe tomatoes
2 red onions
1 red pepper
1 yellow pepper
6 free-range chicken thighs skin off, bone out
4 cloves of garlic
½ a bunch of fresh thyme
1 teaspoon smoked paprika
olive oil
2 tablespoons balsamic vinegar

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm). Peel the onions and cut into large wedges, then deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs.
    3. Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika.
    4. Add 2 tablespoons of oil, the balsamic and a good pinch of sea salt and black pepper. Toss everything together really well to coat, then spread across the tray, making sure the chicken isn’t covered by the vegetables.
    5. Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray.
    6. Serve the traybake with a lovely green salad on the side. You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.

Nutrition Facts : Calories 301 calories, FatContent 15.2 g fat, SaturatedFatContent 3.2 g saturated fat, ProteinContent 24.8 g protein, CarbohydrateContent 17 g carbohydrate, SugarContent 13.4 g sugar, SodiumContent 0.8 g salt, FiberContent 8.3 g fibre

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