Make Ahead Chicken Turkey Gravy
You can prepare this recipe ahead, store in the fridge for 2 days or freeze and defrost on the day. Swirl the butter into the gravy last minute for the perfect flavour.
Ingredients
- 500 g Turkey Giblets or chicken wings
- 2 Carrots sliced
- 1 Onion sliced
- 4-5 cloves garlic halved
- 2 tbsp plain flour
- 150 ml Red Wine
- 750 ml turkey/chicken stock
- Salt and pepper
Method
- Preheat the oven to 180C/350F/Gas Mark 4.
- Place the turkey giblets or chicken wings, carrots and onions on a tray. Season with salt and pepper. Cook in the oven for 45mins – 1 hour until they are fully cooked through. Remove any excess fat, if any.
- Pour the chicken or turkey stock into a saucepan, bring to the boil.
- Remove the tray with the giblets from the oven and place on the hob.
- Sprinkle the flour onto the tray and brown on the hob.
- When the flour has browned deglaze the pan with the red wine, then pass the gravy through a sieve into another saucepan.
- Bring to the boil, then slowly add the warmed turkey stock and reduce by half until the correct coating consistency is achieved. Keep aside until ready to serve.
- Alternatively, set it to cool and transfer into the fridge in a container for 2-3 days and warm up when required.
