Makes about 4 cups, enough for 8 servings
The British chef recommends making gravy for the turkey in advance of Christmas and freezing it, thereby reducing last-minute fuss and stress. Claire tried it one year, we all liked it and now it’s part of our menu. This adapted version of Oliver’s recipe takes a while to cook, but is really easy. To double or triple, make additional batches.
Ingredients:
8 chicken wings or meaty chicken bones
2 medium onions, coarsely chopped
2 carrots, coarsely chopped
2 celery stalks, coarsely chopped
5 fresh sage leaves, or 1 teaspoon dried leaves
2 sprigs fresh rosemary, or 1 teaspoon dried leaves
5 bay leaves
4 strips bacon
Olive or vegetable oil
Salt and freshly ground pepper
4 tablespoons all-purpose flour
8 cups cold water
Turkey roasting juices (optional)
Directions
Using a roasting pan, combine the chicken wings, onions, carrots, celery, sage, rosemary, bay leaves and bacon. Drizzle with oil, sprinkle generously with salt and pepper, then stir ingredients so oil is distributed. Roast, uncovered, at 350 F for one hour. Remove from oven and use a mallet or potato masher to crush some of the bones. Set pan on low heat (you may need two burners, depending on the size of your pan). Sprinkle with flour, a little at a time, turning the mixture to coat all ingredients. Add water, mix and bring to a boil for 10 minutes, then lower heat and simmer for 25 minutes. Strain through a sieve into one or two containers, cover and freeze. Thaw and reheat. Once the turkey is cooked, you can skim off fat from turkey drippings and add to gravy.
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Source: The Vancouver Sun, December 19, 2012
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