Christmas gravy

Serves: 10 + people Prep time : 20 min plus 1.5 hr cooking

If you prefer to watch a short video on how to make it, then click here!

Ingredients:
2 onions

2 carrots

2 sticks celery

2 slices smoked streaky bacon, chopped

2 fresh bay leaves

2 sprigs rosemary

2 star anise

10 free range chicken wings

1-2 Tbsp. olive oil

2 Tbsp. Liquid Aminos (optional)

Pepper and salt

2-4 Tbsp. cornflour

Method:

1. Preheat the oven to 180ºC.
2. Peel the onions, roughly chop the veg.
3. Put veg and herbs into a deep roasting tray, top with the bacon.
4. Break up the chicken wings to release the flavour, place on the bacon, drizzle with oil and roast for 45mins- 1 hour, until tender.
5. Place the pan on the hob and add 60ml of water (or sherry or port), using a wooden spoon scrap in all the flavours from the side of the tray.
6. Transfer to a saucepan, add 1.5 litres water and simmer for 30 mins.
7. Strain the liquid, be sure to scrap all the flavours out, return to the pan and add the Bragg liquid Aminos, taste and season as necessary.
8. At this stage you should have close to 1L liquid. To thicken, in a jug, add 2 tbsp cold water to 2 tbsp cornflour, then add in a cup of the gravy, stir then pour the whole mixture back into the saucepan, stir as it thickens. Repeat this step with 1 tbsp. cornflour at a time until your gravy is slightly thicker than you would like.
9. Now cool the gravy and freeze in bags or containers until Christmas Day.
10. Remove from freezer on Christmas Day as you put your turkey in the oven, defrost.
11. Remove the Turkey from the oven and leave to stand for 1-2 hours.
12. Remove the juices from the pan and leave in a clear jug to settle. Skim off the fat and discard. Add the juices to your ready made gravy to have a hassle free gravy on Christmas Day!

Serving : Serve warmed in a jug with the roast turkey.

Storage: It will keep in the freezer for 2-3 months.