How to Make the Perfect Gravy

"You don't have to cook fancy or complicated masterpieces—just good food from fresh ingredients." – Julia Child

Never has this been as true as when cooking a Christmas roast. An organic meat centrepiece cooked well may be the star of the show, but a good gravy is the final flourish to a Christmas plate that will make them come back for more.

Gravy can be made up to three days ahead of time, or even longer if frozen, and enriched on the day with the juices from your roast to create the ultimate crowd pleaser. Making your gravy ahead of time will also spare you one extra job on Christmas Day when you will already have your hands full.

Ingredients

• 2 organic onions, roughly chopped
• 2 organic carrots, roughly chopped
• 2 organic celery sticks, roughly chopped
• 4 organic garlic cloves, crushed
• 10 organic chicken wings
• 250 ml red wine
• 1.5 litres homemade or bought organic chicken stock 
• Winter herbs: 2 bay leaves, fresh rosemary, fresh thyme
• 1.5 tbsp plain flour
• 2 tbsp olive oil

Preheat and Prepare

Preheat your oven to 190C / 170C fan. Peel and roughly chop the onions, carrots, and celery. Place them in a roasting tin along with the chicken wings, garlic, and herbs.

Season

Mix the vegetables, chicken, and herbs with 2 tbsp of olive oil. Season generously with salt and pepper. 

Roast

Roast in the preheated oven for about an hour until the chicken and vegetables are cooked and have developed a caramelised exterior.

Create the Base

Place the roasting tin on the hob over low heat. Add 1.5 tbsp of plain flour and mix thoroughly with a wooden spoon until combined.

Deglaze and Thicken

Turn up the heat and add a cup of red wine to deglaze the pan, slowly add the chicken stock, ensuring you scrape the bottom of the roasting tin to capture all those delicious meaty bits from the base of the tin. Simmer until the stock has reduced and you have a lovely thick gravy.

Strain and Store

Strain the gravy leaving behind the vegetables and chicken. At this stage, the gravy can either be stored in the fridge for up to 3 days or frozen for up to 3 months.  

Ready to Serve

Defrost the gravy overnight if frozen. Heat gently until piping hot, adding the meat juices from your roast,, let it simmer for a few minutes, and then serve. For a final flourish, stir through a tablespoon of cranberry sauce.
 

This recipe not only provides a delicious addition to your festive spread but also allows you to prepare ahead, ensuring that you have a flavour-packed gravy ready to elevate your meals with minimal effort during the holiday rush.