Sat, 12 December 2020
Get Ahead Gravy
Chef: Shane Rigney from Riggers D.8 in Inchicore
Ingredients:
2 onions
2 carrots
2 sticks of celery
2 cloves of garlic
4 rashers of smoked streaky bacon
2 fresh bay leaves
2 sprigs of fresh sage
2 sprigs of fresh rosemary
10 free-range chicken wings
olive oil and butter
200ml white or red wine or port if you prefer
1 litre of good chicken stock
4 tablespoons plain flour
2 tablespoons cranberry sauce optional
Method:
1. Preheat the oven to 180ºC
2. Peel and roughly chop all the veg and place in a heavy roasting tray with the herbs and chopped bacon scattered around.
3. Break the chicken wings and bash a bit with the bag of a large knife or cleaver so they will release more juices and place in the oven dray and drizzle with olive oil and salt and pepper.
4. Cook for 1 hour, or until tender.
5. Place the tray over a medium heat and using a potato masher or wooden spoon, bash up all your ingredients and juices together and cook for another couple of minutes to deepen colour and add flavour. Add the wine and allow this to bubble and reduce. It will practically disappear with the vegetables.
5. Gradually stir in the flour, then pour over the stock and bring to a rapid simmer allowing the flour to just cook off. Simmer for a few minutes until thickened and taste for seasoning.
6. If you like a thinner gravy add a little more stock and then pour through a sieve into a large bowl pushing through all the richness and goodness from the veg with the back of your spoon
7. Allow to completely cool and place in freezer bags in the fridge or freezer until Christmas day without having to worry about any of that extra work with your turkey.
8. Once heating over the stove, spoon in some of your fresh turkey juices for extra flavour and cranberry sauce if preferred.
