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CollingsBob
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Oct 11, 2017
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Jamie Oliver Make Ahead Turkey Gravy
Put the following in a roasting tin; - 2 celery sticks, roughly chopped - 2 large carrots, roughly chopped - 2 large onions, roughly chopped - 5 sage leaves - 2 bay leaves - 2 sprigs of rosemary - 2 rashers of smoked bacon, diced - Estimate, but looked like 7 or 8 chicken wings (bones cracked– bash em up well with a meat cleaver) - Teaspoon of salt - Good pinch of pepper - 1-2 star anise Mix it all well and roast for about an hour at 200'C or so. After it has roasted, remove from the oven and mash it all together with a potato masher on a high heat on the stove. Add 2 tablespoons of ordinary flour per pint of gravy you intend to make. Add as much water as you would like to have gravy, and boil for 20 minutes, mashing occasionally to release the flavours. Once it has boiled for 20 mins and darkened in colour, pass through a sieve and store in containers/bags in the fridge/freezer. When it comes to using it, bring to the boil and mix in the juices from the roast turkey (drain the fat first). If you want to add an extra twang, mix in 2 heaped dessert spoons of cranberry jelly. I guess you could also add a few knobs of butter for some extra gloss and richness
Oct 11, 2017
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