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It's All Gravy
There are many ways to make poultry gravy. This is the best. The top dog. The top turkey. Our chicken and turkey come with giblets - so use them. They're the secret. While your bird is roasting...
Ingredients
- 1 pack of giblets
- 1 onion, quartered, skin on
- 1 carrot, roughly chopped
- 1 leek, roughly chopped
- 1 clove of garlic
- A few bay leaves
- A couple of sprigs of rosemary and thyme
- Salt and pepper
- A glass of white wine
Method
1. Fry the giblets (all the bits bar the liver) in a pan with the onion. Onion skin gives the stock colour (go organic for pesticide-free gravy). Add the herbs and veg.
2. Pour in 1½ litres (3 pints) of water. Crack in some pepper and sprinkle in sea salt. Bring to the boil, then simmer gently without a lid till about half the liquid has evaporated. Strain the stock and set aside.
3. Put your roasting tin on a medium high heat (take your turkey or chicken out first). Let it bubble and pour in a glass of wine. Stir it as it comes back to the boil. Pour in your very delicious stock. Let it simmer down.
4. Taste it. Taste good? Good. Add a little more seasoning if needed. Reduce it more for a thicker gravy. Strain it and squeeze out the liquid with a spoon. Knockout homemade gravy, and not a granule in sight. Roast potatoes never had it so good.
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