We all look forward to the almighty Christmas feast, when delectable meats, roasted vegetables, and warming sides are lathered with velvety gravy. Although how your gravy turns out could make or break your feast.
Don't fret, food editor Gregor McMacter demonstrates how to master the perfect chicken gravy, so you're set for a perfect Christmas lunch or dinner.
How to master the perfect Christmas gravy
1 For 500ml of gravy, chop 2 carrots, 2 celery sticks, and halve 2 onions. Toss them all in a roasting tin with 2 sprigs of rosemary, 2 sprigs of thyme, 1tbsp of rapeseed oil and 1tbsp of black peppercorns.
2 Preheat the oven to 220C/200C Fan/ Gas 7. Top the veg with 500g of chicken wings then roast for 40-45 mins until golden. Reserve 3tbsp of fat from the tin (add an extra splash of oil if needed).
3 Tip the contents of the tray into a pan with a 450g pack of Extra Special Roast Chicken Stock and 300ml of boiling water. Boil, cover, then simmer for 20 mins, skimming off any foam.
4 Remove the wings and reserve for another recipe – try Chicken & Rice Soup. Strain the stock through a sieve; squeeze out the juices with a spoon. Discard the pulp.
5 Pour the reserved fat into a clean, dry pan, add 3tbsp of plain flour, then whisk together. Cook on medium for 2 mins, whisking continuously, until it forms a thick, smooth paste.
6. Add the stock a little at a time, whisking, until smooth. Simmer for 20 mins or until needed.
Now that you're a master, try these roast recipes
Roast chicken will of course pair wonderfully with delicious chicken gravy. Try this Oregano and Lemon Roast Chicken recipe, which uses delicate lemony garlic butter and aromatic oregano. Pair with a classic creamy mash, and lather with your perfect gravy.