I was watching Jamie Oliver's Family Christmas on the Food Network, where he demonstrated a "make ahead gravy" - what a great idea! If I have an amazing gravy already made, then that takes the stress out of the angry gravy gods messing up my holiday feast! I couldn't find the recipe online, so I kept watching the segment over and over until I think I have it figured out.
So, here is my attempt at get ahead gravy! I look forward to having my gravy pre-made, sitting cozy and snug in my freezer, to be brought out just before Christmas dinner - that should shave a good hour off my prep time on Christmas. YIPEEE!!! (please note that this portion of my post was written before I tried the recipe - scroll to the end to see what I thought after the process was done!).
Here is the recipe as best as I could figure it out.
Jamie Oliver's Get Ahead Gravy
Put the following in a roasting pan:
- 2 celery sticks, roughly chopped
- 2 large carrots, roughly chopped
- 2 large onions, roughly chopped (just take the really papery brown skin off)
- 5 sage leaves
- 2 bay leaves
- 2 sprigs of rosemary
- 2 strips of bacon, diced
- 16 chicken wings (I guessed here, be sure to crack the bones with a cleaver)
- Teaspoon of salt
- Good pinch of pepper
- 2 star anise (I didn't have any of these, and I didn't feel like going to the store, so I left it out).
Mix it all well in the pan and roast for about an hour at 400 degrees F. 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 (570 ml) 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 let it cool. 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).
For a little something extra, Jamie adds 2 heaped dessert spoons of cranberry jelly, or a few tsps of butter for extra gloss and richness. Not sure if I will end up adding the jelly - I guess I will have to wait until Christmas to see if I fancy something a little sweet in my gravy!
Here is everything all cut up and ready to roast - a thing of beauty!
Out of the oven - I ended up leaving it in for about an hour and 20 minutes. Looks good enough to eat!
After adding the flour, water and mashing every thing up - it looks a bit like a chicken pot pie filling (with bones).....gee, I hope it picks up some colour soon!
Ok, it's now been about 35 minutes on the stove.... I think this is as dark as it's going to get......
Double straining process. Put it through the large strainer first to leave the really large bits behind, then through a finer strainer.....