Preparing Christmas sauces and accompaniments in advance helps to minimise stress on the big day allowing you to focus on your guests. This gravy is rich and flavoursome and the secret is a well- flavoured stock. If you want to make the gravy or stock ahead of time, use 500g chicken wings or a chicken carcass instead of the giblets.
Serves: 1 litre
- Turkey giblets
- 1 carrot, peeled and cut into chunks
- 1 onion, halved and cut into thick slices
- 2 sticks celery, cut onto chunks
- 1 small leek, cut into chunks
- Handful parsley stalks
- Handful fresh thyme sprigs
- 4 bay leaves
- 10 black peppercorns
- 1.5 litres water
- Juices from the turkey roasting tin
- 25g plain flour
Preparation Time: 8 minutes. Cooking Time: 1 ½ hours.
1. Place the giblets or chicken wings, carrot, onion, celery, leek, parsley, thyme, bay leaves, peppercorns and water in a very large saucepan or stockpot.
2. Bring to the boil on the boiling plate, hotplate on boiling setting or induction on high and skim off any scum from the surface.
3. Transfer to the simmering plate or reduce the heat setting and cook for 1 ¼ hours.
4. Strain the stock into a jug and discard the giblets and vegetables. The stock can be stored in the fridge for 2 days or frozen.
5. Remove the surface fat from the roasting tin juices and heat the pan on the simmering plate, hotplate on simmering setting or transfer to a saucepan and heat on the induction hob on medium.
6. Stir in the flour and cook for about 1 minute stirring constantly. Gradually add the stock and bring to simmer.
7. Strain into the AGA sauce pot and serve immediately.
