This Get Ahead Gravy recipe is perfect to make a good quantity of gravy without last minute stress. Any roast meat juices can be added to finish it off so it’s ideal for turkey gravy at Christmas or Thanksgiving, any Sunday lunch or even bangers and mash!
Cut roughly 100g Onion into quarters. You don’t need to peel if the onions are fresh. Do the same with roughly 100g Carrot.
Place them into a roasting tray along with roughly 500g Chicken Wings and 1 tbsp Vegetable Oil.
Roast for 45 minutes until toasty and brown. Boil the kettle towards the end of the cooking time.
Pour 50ml Sherry and 250ml Boiling Water over the cooked wings. Use a spatula to scrape all the crispy bits from the bottom of the pan.
Make the Stock
Transfer everything to a large saucepan along with another 100g Onion, 100g Carrot and 1 tbsp Sea Salt Flakes. You can add any other veg peelings etc here to boost the flavour if you have them. Cover with 1 litre Boiling Water, turn up the heat and bring to the boil.
Once boiling, bring the heat down to a simmer and leave for roughly one hour with the lid on.
Make the Thickened Gravy
Strain the stock and return the stock to a pan along with 500ml Water. You can switch to a smaller pan at this point if you prefer.
Bring the stock back to a gentle boil and add a further 50ml Sherry. Meanwhile mix 6 tbsp Cornflour with enough cold water to make a thin paste.
Whisk the cornflour into the stock a little at a time. Stop once the gravy coats the back of a spoon.
Whisk until fully combined and then add in 100ml Crème Fraiche.
At this stage the gravy can be cooled and frozen or chilled until the time it will be finished and served.
Finish the Gravy & Serve
When ready to serve, pour the gelatinous gravy into a pan and whisk whilst gently heating until it returns to its original texture.
Whisk in any meat juices from what you are serving it with. You can include or exclude the fat element depending on your preference. I would include all the juices from a chicken but I would generally skim off the fat from turkey juices just because there is much more of it.
Thoroughly check and adjust the seasoning at this point. How much extra salt you need to add will depend on the saltiness of the added juices.
Serve piping hot.
Notes
Please note that the nutrition estimations to not include any meat juices and fat added to the gravy.