Gravy

1 Liter

Ingredients

• 2 onions
• 2 carrots
• 2 sticks of celery
• 2 slices of bacon
• 2 bay leaves
• 2 sprigs of sage
• 2 sprigs of rosemary
• 2 star anise (optional)
• 10 chicken wings
• olive oil
• 60 mL sherry or port (optional)
• 4 tbsp plain flour
• 2 L boiling water
• 2 tbsp cranberry sauce or jam

Recipe

Before

1. Oven: 350 °F = 180 °C.
2. Peel onions, wash carrots, roughly chop onions, carrots, celery and bacon.
3. Put veggies, bay leaves, sage, rosemary, star anise in a high sides tray. Scatter chopped bacon on top.
4. Break chicken wings open, bash with a rolling pin, add to the tray.
5. Drizzle with oil, season with sea salt and black pepper, toss.
6. Cook for 1 hour (until tender).
7. Transfer to a low heat fire (gas, or another pot on a low heat plate).
8. Smash with a potato masher. Cook and scrap what attaches at the bottom of the pan. The longer you cook, the darker the gravy. Add sherry, cook away for a few minutes.
9. Gradually stir in the flour.
10. Add 2 L boiling water.
11. Simmer 30 min, stirring frequently (until thickened and reduced to liking).
12. Pass through a sieve, push through. Season to taste.
13. Cool to room T°, freeze or fridge.

The day before

1. Defrost gravy (overnight, sometimes more than a night).

The day of

1. Put gravy into a pot with turkey or chicken juices.
2. Boil, scrape all the bits from the bottom. Stir in cranberry sauce.
3. Once very hot, pass through a sieve.
4. Leave on low heat until ready to serve. Skim any fat from the top.

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from jamieoliver

from Christmas 2019 in le Petit Rieu

Experience

• 31/10/2020: without any meat, it’s a bit earthy and sour. However, do not adjust taste until the end, it gains a lot of flavour in the last cooking step.