I got the inspiration to make my very first homemade gravy from my favorite Chef for all time, Jamie Oliver. In order to save some times on the Christmas day, I made my gravy a few days before christmas. Well, indeed, as he said, stress saved!”
As I don’t eat pork, as well as my invitees, I made the gravy without bacon. It is still a perfect companion to your roasted turkey or chicken.
2 red onions
2 sticks of celery
10 chicken wings
2 bay leaves
2 sprigs of fresh sage
2 sprigs of rosemary
2 star anise
Half glass of red wine (60ml)
1 tablespoon of marmite yeast
4 tablespoons plain flour
1 tablespoon of corn flour
2 tablespoons cranberry sauce
salt and pepper
Get-Ahead (few days before serving)
- Preheat the oven to 180°C.
- Peel the onions, carrots, then roughly chop with the celery.
- Put the vegetables in a large roasting tray, add bay leaves, rosemary, sage and star anise.
- Break the chicken wings open, bash with a rolling pin / a mortar to help release extra flavour and easier to mash later on. Add the chicken wings to the tray.
- Drizzle with some olive oil and season with salt and black pepper. Cook for at least 1 hour / until tender.
- Move the ingredients from the tray into large sauce pan. Heat it with a low heat and mash everything with a potato masher.
- Add the wine and marmite, and let it simmer for a few minutes.
- Add the plain flour first, then pour in 1 liter of boiling kettle water. Simmer until thickened. Add another 1 liter of boiling kettle water. Simmer until thickened and reduced. At this time, you can add the corn flour if you think the gravy is not thicken enough.
- 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. Cover the bowl with plastic food cover then store it on the fridge/ freezer.
On The Day
- If frozen, make sure you defrost it while you put your roasted chicken / turkey on the oven.
- When the roasted turkey/ roasted chicken are perfectly cooked. Remove them to a large plate and cover it with double layer tin foil and tea towel. Rest it for at least 2 hours.
- Move all the left-over from the roasting tray to a large sauce pan, add cranberry sauce and the get-ahead gravy, let it boil.
- Pour it through a coarse sieve into a large bowl. Pushing all the left over goodness through with the back of a spoon.
- Your gravy is ready to serve.