Name: Make-ahead gravy
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 8
Cuisine: British
Ingredients: 1kg chicken wing halved with kitchen scissors; the turkey neck, if you have it, cut into pieces; 3 large carrots chopped into chunks; 2 onions unpeeled and chopped; 3 celery sticks, chopped; small handful thyme sprigs; 2 tbsp sunflower oil; 2 tsp golden caster sugar; 1 tbsp tomato purée; 4 tbsp plain flour; 4 tbsp balsamic vinegar; 1 vegetable stock cube

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Make-ahead gravy

Make-ahead gravy

Good Food team

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Serves 8

Easy

Prep: 10 mins

Cook: 1 hr and 10 mins

A star rating of 4.2 out of 5.7 ratingsRate

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Prepare this traditional accompaniment to roast dinner before the main event - use off-cuts and plenty of onion to add flavour and colour

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1kg chicken wing

halved with kitchen scissors
the turkey

neck, if you have it, cut into pieces
3 large carrots

chopped into chunks
2 onions

unpeeled and chopped
3 celery

sticks, chopped
small handful thyme

sprigs
2 tbsp sunflower oil
2 tsp golden caster sugar
1 tbsp tomato purée
4 tbsp plain flour
4 tbsp balsamic vinegar
1 vegetable stock

cube

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Nutrition: per serving

kcal166
fat6g
saturates1g
carbs15g
sugars7g
fibre2g
protein11g
salt0.5g

low

Method

step 1

Heat oven to 220C/200C fan/gas 7. Tip the chicken wings into a roomy roasting tin with the turkey neck (if using), carrots, onions, celery and thyme. Scatter over the sugar, toss in the oil and roast for 50 mins until brown and lightly charred.
step 2

Get the kettle on. Put the roasting tin on a low heat, stir in the tomato purée and flour, and cook until sticky. Splash in the balsamic vinegar, then pour over 1.5 litres water to just cover all the ingredients. Bring to a simmer. Crumble in the stock cube and use a potato masher to mash all the ingredients together to release the flavour.
step 3

Simmer everything for 20 mins until you have a tasty thickened gravy, then strain it through a sieve, pushing down hard on all the mushy veg. Cool and chill for up to 3 days, or freeze for up to 3 months.
step 4

Heat the gravy to serve, adding roasting juices from your turkey, if you like.

Recipe from Good Food magazine, December 2012

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A star rating of 4.2 out of 5.7 ratings

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