Jamie Oliver has shared his perfect gravy recipe ahead of Christmas which is just days away. With the festive period being a busy and stressful time, the chef’s easy healthy recipe can be frozen ahead of the big day to make preparing the Christmas dinner a breeze.
First step is to preheat the oven – 180ºC/350ºF/gas 4.
Next, peel the onions, wash the carrots and roughly chop the celery and bacon. Put the vegetables, bay leaves, sage, rosemary and star anise into a sturdy high-sided roasting tray, then scatter the chopped bacon on the top.
Break the chicken wings open, and bash with a rolling pin to help release extra flavour as they cook, then add them to the tray.
Drizzle with oil and season with sea salt and black pepper. Then toss them together and cook for around one hour, or until tender.
Remove them from the oven once cooked and transfer to a low heat on the hob.
Grind and mash everything together with a potato masher, Jamie recommends scraping up all the goodness from the base of the tray.
If you want to add sherry or port, add it now and leave it to cook away for another few minutes.
Gradually stir in the flour and then pour in two litres of boiling kettle water.
On Christmas Day:
If the gravy is frozen, it needs to be taken out the freezer when the turkey goes into the oven.
When the turkey is cooked through, remove it to a platter to rest for up to two hours, covered with a double layer of tin foil and a clean tea towel.
Pour the gravy into the tray with the rest of the turkey juices and bring to the boil over the hob.
You can add in Cranberry sauce now if you want to balance the flavours.
Once the gravy is piping hot, strain again through a sieve into a pan, and then leave it on the lowest heat until it’s ready to serve.
Add any resting juices from the turkey before serving.