Gravy is one of the most underrated and important parts of any Christmas dinner - a moist piece of turkey and all the trimmings isn't the same without the golden condiment.
If you are planning to create your own gravy this year, then getting ahead of the game could be the secret to the tastiest version yet.
Thankfully, Jamie Oliver has shared his gravy recipe that you can make up to two days before Christmas, and can be frozen or refrigerated so it is kept good for December 25.
Jamie said on his website: "Good gravy has the power to transform, or even save, a meal. Open your mind to a slightly radical idea: make your gravy a few days, or even weeks in advance, simply reheating it in your turkey tray on the Big Day.
"To reduce food waste, I’ve updated my classic Get-ahead gravy recipe to give you the option of swapping out the chicken wings for drumsticks and legs.
"So it’s really up to you on the chicken front – either way you’ll still have your epic gravy in the bag (and in the freezer), ready for Christmas Day."
Read on below to find out how to make Jamie's festive gravy, and how to defrost it for the big day.
10 chicken wings or three chicken drumsticks and three chicken legs
Olive oil
60ml sherry or port , optional
Four tablespoons of plain flour
Two tablespoons of cranberry sauce
Method
Begin by preheating the oven to 180C, then peel the onions and wash the carrots, before roughly chopping them alongside the bacon and celery.
Stick these chopped veggies onto a roasting tray next to the rosemary, sage, bay leaves and star anise, sprinkling the bacon on top of it all.
Add the chicken to the try - if you are using wings, break them open first and bash them with a rolling pin to allow them to release extra flavour as they cook. Drizzle with oil, season with sea salt and black pepper, toss around and then cook for an hour - or until tender.
Remove this tray from the oven and transfer to a low heat on the stovetop. Grind and mash up everything with a potato masher, scraping up all the cooked flavour from the base of the tray. The longer you cook this on the hob, the darker your gravy will be.
Add sherry or port now if you wish, to let it cook away for a few minutes before stirring in the flour and two litres of boiling water.
Simmer this down for 30 minutes, or until thickened and reduced, stirring occasionally. When the gravy is the perfect consistency for you, pour it through a sieve into a large bowl, pushing through flavour with the back of a spoon.
Taste and season as required, before leaving to cool to room temperature. Then, pour your gravy into containers or bags, and pop it into the fridge or freezer - ready to be added to a pot and heat up on Christmas Day.
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How to prepare your on December 25
Once your turkey is cooked to perfection, remove it from the oven and onto a platter to rest for up to two hours, covered with tin foil and a clean tea towel. Skim away most of the fat from the tray, cool, and place into a jar in the fridge for tasty cooking another day.
Then, grab your defrosted gravy and pour it into the tray that held the turkey, bringing to a boil over the hob and scraping up all the sticky flavour from the base.
Have a taste, then stir in the cranberry sauce to balance the flavours. Once the gravy is piping hot, strain it once again through a sieve into a pan, and leave it on the lowest heat until you are ready to serve.
Skim away any fat that rises to the top, and add any extra resting juices from the turkey before serving.
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Flavoured with chicken wings, bacon, celery, carrots and onion, this gravy can be made up to two weeks in advance and frozen, ready to re-heat on the big day.
Pour your gravy through the sieve, using a ladle to really push all the goodness through. Discard any veg or meat left behind. At this point you've got a really cracking gravy, and you can either serve it straight away or put it back on the heat to simmer and thicken up.
Information. Gravy can be stored safely in the refrigerator for three to four days. If not used within that time, you can freeze it four to six months.
A gravy can easily be frozen and will turn solid like any other liquid. Allow it to completely cool before spooning it into air-tight containers or freezer bags. If stored properly, you can enjoy the same rich, decadent taste for up to a whopping six months.
Making a roux with flour and butter “boosts flavor and gives the gravy a silky texture and rich flavor,” she says. Flour also gives the gravy a traditional opaque look, she adds, whereas cornstarch will make the gravy shiny and clear.
Another way to thicken gravy with flour is by making a roux. A roux is a mixture of fat and flour, and it's an easy way to thicken a sauce. If you make a roux, it should also be added incrementally. A final option is making a beurre manié, which is made by rubbing flour into butter to create a dough or paste.
If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.
Use flavorful liquids: Instead of using water, try using chicken or beef broth to make your gravy. This will add depth and richness to the flavor. Add herbs and spices: Consider adding herbs and spices to your gravy to enhance the flavor. For example, you can add a pinch of thyme, sage, or rosemary.
One in 10 put it on 'everything', with 11 percent having it on a pizza and 10 percent opting to top pasta with it. Brits have also confessed to pouring it over pancakes, cereal, potatoes, hash browns and rice. The research found that the top dishes to enjoy gravy are Roast Beef, Chicken and turkey!
In general, aim for at least 1/3 cup of gravy per person, with about an extra cup for every six people. Desserts are also not included in that estimated one pound of food per person.
I only season my homemade gravy with salt and pepper, and it's delicious! If you want to add more spices, avoid anything with large pieces (such as dried rosemary) to keep gravy smooth. Thyme, onion powder, garlic powder, parsley, paprika, and oregano all taste great.
They generally use poppy seed or cashew nut paste, which makes the gravy thicker and gives it a rich taste. Further you can also add Cooking cream to make the gravy more creamier. Cornstarch powder. Mix it with water, and you get this paste.
Herbs and spices: Add dried herbs like thyme, rosemary, or sage, or spices such as black pepper, paprika, or cayenne pepper. These will impart additional flavors and complexity to the gravy. Stock or broth: If your pre-cooked gravy is too thick or lacks depth, you can thin it out.
Per the USDA, regular meat-based gravy can be stored in a refrigerator for three to four days or in the freezer for four to six months. If the gravy is prepared with only vegetables, you can treat it as you would a soup or stew, storing it in a refrigerator for three to four days.
How to Tell If Gravy Is Bad. If the gravy smells sour or is overly slimy, those are telltale signs that your gravy has gone bad. If you have any hunch that the gravy isn't good anymore, it's best to throw it out. Luckily it's easy enough to make a new batch of gravy (even without the turkey drippings).
How long can you keep Gravy in the fridge? Once you've served it, ideally you should eat this dish within 4 hours. If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Gravy in the fridge for approximately 3 days or so.
Introduction: My name is Geoffrey Lueilwitz, I am a zealous, encouraging, sparkling, enchanting, graceful, faithful, nice person who loves writing and wants to share my knowledge and understanding with you.
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