While Paul Kelly’s recipe of flour, salt, a little red wine and that dollop of tomato sauce for sweetness and extra tang was of no help to us this year, we reckon we’ve found a pretty good one from the master himself - Jamie Oliver.
With only a few days until Christmas, we thought we’d give you a hand with at least one part of the cooking planned (for those who drew the short straw). What’s better? You can make this gravy ahead of time, so come Christmas Day all you’ll need to do is reheat!
- 2 onions
- 2 carrots
- 2 sticks of celery
- 2 rashers of smoked streaky bacon
- 2 fresh bay leaves
- 2 sprigs of fresh sage
- 2 sprigs of fresh rosemary
- 2 star anise
- 10 chicken wings
- Olive oil
Optional: 60ml sherry or port, 4 tablespoons plain flour, 2 tablespoons cranberry sauce
- Preheat the oven to 180°C/gas 4. Peel the onions, wash the carrots, and roughly chop them with the celery and bacon. Put the veges, bay leaves, sage, rosemary and star anise into a high-sided roasting tray, then scatter the chopped bacon on top. Break the chicken wings open, bash with a rolling pin to help release extra flavour as they cook, then add to the tray. Drizzle with oil, season with sea salt and black pepper, toss, then cook for 1 hour, or until tender.
- Remove the tray from the oven and transfer to a low heat on the stove. Mash everything with a potato masher, scraping everything from the base of the tray (the longer you let it fry, the darker your gravy will be). If you want to add sherry or port, now’s the time to do so; just leave it to cook away for a few minutes. Gradually stir in the flour, then pour in 2 litres of boiling water. Simmer until thickened and reduced, stirring occasionally.
- When the gravy is the consistency of your liking, pour it through a coarse sieve into a large bowl. Taste and season to perfection, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to impress the fam and finish off on Christmas Day.