Make Ahead Gravy Recipe
Posted on 09 October 2019
This Jamie Oliver make ahead gravy recipe is the best thing that ever happened to my holidays! I make this gravy every Thanksgiving and it is always a hit. (Mine is already in the freezer for this weekend and I know I will be especially thankful for that at about 5 pm this Sunday!!)
Make Ahead Gravy
Servings: 4 cups or more
Prep time: 2:00
Source: Jame Oliver/ Me
• 2 celery sticks, roughly chopped
• 2 carrots, roughly chopped
• 2 onions, peeled and quartered
• 5 bay leaves
• 5 fresh sage leaves
• 4 sprigs of rosemary
• 2 star anise
• 3 rashes of good bacon
• 10 to 14 chicken wings, use 14 if they are small.
• Olive oil
• 8 Tbsp of flour
• 2 litres of chicken stock
• 60ml of Port
• 2 heaping tablespoons of cranberry sauce
Preheat oven to 400°.
Put the veggies, herbs and star anise in your largest roasting pan. Use two pans if doubling the recipe.
Smash each chicken wing with a rolling pin or mallet, breaking the bones a bit and releasing some flavour.
Place chicken wings in the pan and top with bacon. Drizzle with olive oil and S&P.
Cook for one hour or until the meat is falling off the bone. (If doubling the recipe, rotate the pans every 20 minutes and cook an additional 20 minutes)
Transfer to a large pot, deglaze the roasting pan with some of the stock you will use later.
Cook mixture on medium heat.
Mash up the pan mixture, really grinding it up to a mush. I use my potato masher here to really break up all the ingredients.
Gradually mix in the flour. Cook the flour mixture....the longer you cook the mixture, the darker your gravy will be.
Add the stock and bring to a boil, stirring constantly. Boil until thickened, about 10 minutes. Add the Port, lower the heat and simmer for an additional 20 minutes, until cooked and thickened.
Strain the mixture through a fine sieve and press on the solids to release all the gravy. Discard solids and chill gravy overnight. You can freeze gravy for up to 4 weeks.
Heat the gravy, add turkey or chicken drippings from your roast, season with S&P and whisk in the cranberry sauce just before serving.
Absolutely amazing flavour!
I usually double this recipe, using two roasting pans.
Make sure to add your turkey/chicken drippings just before serving.