Gravy is love, gravy is life

I don’t think there is a better sauce than a delicious thick gravy. Ok, maybe ketchup has to be up there but I think gravy still wins for me. You can put it on your roast dinner, on chips, cottage pie, on your partner – the possibilities are endless. This is my recipe for the perfect gravy this festive season, and I could genuinely drink it straight from the pan.

It all starts with a chicken wing

I know it can feel a little wasteful buying chicken wings just to put in your gravy. They are extremely cheap and you can still enjoy them after you’ve used them for your stock! Nothing gets wasted in my house, especially at Christmas. For this recipe, you’re going to need a few simple ingredients, nothing too fancy:

  • 1kg chicken wings
  • Turkey neck and giblets (if using for turkey gravy)
  • 1 brown onion, quartered
  • 2 carrots, roughly chopped
  • 2 sticks of celery, roughly chopped
  • 1 leek, roughly chopped
  • 8-10 mushrooms (optional)
  • 500ml/17oz chicken stock
  • 50ml/2fl oz brandy (optional – can be swapped for a glass of red or white wine, or just more chicken stock)
  • 1 tbsp cornflour made into a slurry with 1 tbsp cold water

You can personalise this recipe however you like – if you’re making a beef gravy, use cheap strips of beef or any offcuts instead of the chicken wings, and swap the brandy for red wine or port. Also swap out the chicken stock for beef, then you’re good to go! As long as you make sure to scrape in all of the juices from cooking your meat it’ll be delicious.

Roast your wings

Tip all of your chopped veg into a large baking tray and top with the chicken wings, turkey neck and giblets. Drizzle everything with oil and season generously with salt and pepper, then roast at 200ºc/400ºf until golden brown all over.

When all of the veg and chicken wings are nicely browned, pop the roasting tray on the hob and pour over the brandy (or wine) if using. If you have brandy, set it alight with a match or lighter to burn off the harsh alcohol. Use a splash of chicken stock to deglaze the pan a bit more if needed, then scrape everything from the pan into a large pot. Pour over the remaining chicken stock and top up with a splash of water to completely cover the chicken wings and turkey neck. Bring the pot to a bubble and skim the foamy scum from the top of the pot every now and again.

Reduce the gravy

Leave the gravy to bubble away until about 1/4 of the liquid remains at the bottom of the pot. While it is simmering, top up with a splash of water every now and again to ensure you get all of the flavour from the wings and vegetables.

Scoop everything from the pot into a sieve over a smaller saucepan. Use a wooden spoon or spatula to push down on the soft vegetables and meat to really force out all of the remaining flavour. Keep hold of the veg chicken wings as you can pick the meat from the bones to use in a chicken pie filling! Place the delicious gravy back over a low heat and whisk in the cornflour slurry. Continue whisking until your gravy has thickened to the desired consistency, then make sure it is well seasoned and get it served up with your beautiful turkey.

Keep an eye out on my Youtube channel for some more festive recipes!