Christmas Gravy – Get Ahead – Jamie Style ish
So how do you make Christmas Gravy?
Well it’s easy peasy and you have to make THIS Christmas gravy guys, it’s sooooo very good!!!
Granted it’s a tiny bit of a faff and quite messy (sorry) BUT so worth it for Christmas Day!
It’s adapted Easy peasy style from Jamie Oliver’s recipe – thanks Jamie
I drop the sherry, star anise and cranberry and have varied some of the veg a bit.
I find the Jamie one a little sweet for my taste!? Sorry Jamie
Make ahead, get ahead gravy
And the excellent news is you can make it ahead and freeze it. In fact you have to (please) try it as it’s so good and so worth it.
It’s made with chicken wings, they really are quite cheap too.
I know chicken wings for Turkey Gravy? But it works trust me – then you can add the turkey bits on the day
Please don’t buy they transparent looking yellow stuff from the chilled department or even those granules – not for Christmas Day…..
Make it special please…. make the effort and no excuse as you’ll have done all the work in advance!
It’s so easy – just pick a week night when you’re in the kitchen anyway and crack on.
See it looks a bit messy, but all those crusty, crunchy bits give it it’s flavour – yum
Good news is all the mess (I’m afraid there is quite a lot of it – but I promise it’s worth it) and washing up is done.
Then on Christmas Day when it’s all a bit stressful at serving time you don’t have to shriek – damm where’s the gravy!
Christmas Gravy – Get Ahead… you know it makes total sense
It’s get ahead – and all done a dusted before the big day.
You simply defrost (don’t forget to get it out the freezer Christmas Eve night) and heat in a saucepan – Ta-Dah –
Delicious and no mess! BUT make sure on the day you also add some lovely Turkey juices too as it really finishes it off!
Make sure it’s piping hot too!
Other Christmas recipes
And don’t forget the homemade stuffing either, it’s amazing and my Dads Recipe <3
Oh and show those Christmas Sprouts show them some love too with my easy recipe to make them delicious!
Let me know how you go – and free-style a bit if you like and enjoy.
Christmas Gravy – Get Ahead – Jamie Style ish!
It’s so worth it
Big Love as always
Christmas Gravy - Get Ahead - Jamie Style
- 2 onions peeled & Roughly Chopped
- 2 carrots roughly chopped
- 2 sticks of celery roughly chopped
- 40 grams rashers of smoked streaky bacon cut into inch pieces
- 2 bay leaves
- 2 sprigs of fresh sage
- 2 sprigs of fresh rosemary I used the mixed fresh herbs from Tesco's
- 10 free-range chicken wings
- olive oil
- 4 tablespoons plain flour
- 2 litres boling water
- Preheat the oven to 200ºC/400ºF/Gas 6
- Place the chopped veg, bay leaves, sage, and rosemary into a strong high-sided roasting tray
- Chuck the chopped bacon on top.
- Break the chicken wings open, bash with a rolling pin to help release extra flavour as they cook, then add to the tray.
- Drizzle with oil, season with sea salt and black pepper, toss, then cook for 1 hour, or until tender. Half way through give it a stir
- Remove the tray from the oven and transfer to a low heat on the hob.
- Now using a potato masher mash everything, scraping up all the goodness from the base of the tray (the longer you let it fry, the darker your gravy will be).
- Gradually stir in the flour, then pour in 2 litres of boiling kettle water.
- Simmer for 30 minutes, or until thickened and reduced, stirring occasionally. I keep adding water until it's the thickness I like
- Next (the messy bit), pour it through a coarse sieve into a large bowl, pushing all the goodness through with the back of a spoon. Discard what's left in the sieve.
- Taste and season to perfection, cool, then pour into containers or bags and pop into the freezer, ready to finish off on Christmas Day. I also add a few fresh herbs at this point.
- Then on the big day, take the gravy out to defrost when your turkey goes into the oven.
- When defrosted and you're ready, pour your gravy into a sauce pan and add some of the turkey cooking juices.
- Bring to the boil over the hob and scrape up all those sticky bits from the base.
- Taste and season and away you go!