The last thing anyone wants on Christmas Day is the stress of trying to make a lump-free gravy whilst juggling the other components of Christmas Dinner. This recipe is based on a Jamie Oliver recipe that I saw once on telly. As usual, I took the basic idea and added a few bits and pieces of my own. The basic idea of this little recipe is that you use Chicken legs or wings to make your gravy for Christmas, then freeze it until you need it. It’s a great feeling having your gravy stashed away, ready to be just reheated before serving up the biggest dinner of the year!
Here’s my most recent effort, and it smells and tastes delicious! It will be completely different from last year, as the flavours really depend what’s lying around your kitchen on the day.. It’s a perfect recipe for using up those few sad-looking onions that have been there just a little too long, etc.
- A roasting tin – preferably one that that can transfer onto the hob
- A deep frying pan – if, like me, you can’t transfer your roasting tin – thanks Induction Hob 😉
- A wooden spoon
- A potato masher
- a sturdy sieve
- A medium/large bowl
- a freezer box, to store your precious gravy..
INGREDIENTS: This will make enough for up to 8 people who love gravy.. 😉
- 6-8 good quality chicken thighs, legs or wings (I used lovely corn-fed thighs this year)
- 2-3 small red onions, peeled and cut into quarters
- a lemon and/or orange, cut into quarters
- any root vegetables you have lying about, peeled and cut into batons
- a handful of fresh herbs – I had Bay, Thyme and Rosemary in the garden, so that’s what we got.
- a handful of garlic cloves, smashed, unpeeled
- Rapeseed oil, to drizzle
- good splash of red wine
- freshly ground black pepper
- Some chicken stock – about 300mls (I used Knorr ‘stockpots’ this year- but of course you can use fresh, or some that you may have in the freezer)
- a dessertspoon of plain flour, or gravy thickening.
- Heat the oven to 170 fan
- Drizzle a little oil over the base of the roasting tin.
- place the chicken pieces on the tray, skin side up
- Fit in all the onion, fruit, veggies and garlic along side the chicken
- Try to keep the whole thing as one layer
- Lastly, tuck in your herbs, then give it all a good drizzle of oil again.
- Roast for about an hour, checking once or twice, and moving things around to prevent them sticking.
- The skin on the chicken should be crisp, and the onions cooked. There will be some liquid in the tin at this stage.
- Remove the pan to the hob, or transfer to your deep sided pan, scrapping out all the lovely sticky bits.
- Sprinkle over the flour/gravy thickening and stir in well with a wooden spoon.
- Add the wine and the stock and fold in.
- Reduce the heat to a gentle simmer, cover and leave for about 30 minutes
- Remove the pan from the heat and place on a heat-proof surface.
- Mash the contents of the pan well to squeeze out every last bit of flavour.
- Transfer the mash to the sieve and allow it to drain into the bowl; then, using the masher again, press down firmly to get as much liquid out as possible.
- Sadly you have to discard the stuff left in the sieve – it you took the bones out, you could make an oul dog or cat very happy!
- Pour the gravy into a pot and taste it. See NOTES
- Transfer it all to a freezer container, cool, label and freeze until Christmas Eve.
- Defrost it in the fridge overnight. See NOTES
I leave my gravy rather thick at this stage for a couple of reasons –
- Firstly, you may add some meat or vegetable juices on the day, which will dilute it for you.
- Secondly – a thicker gravy takes up less room in my already over-burdened freezer!
- Don’t add any salt when you’re making the gravy, just check it just before you serve it. The stock you use may be quite salty itself, so better not over-season at an early stage.
- Don’t forget to remove the gravy from the freezer!
- However, if you do, – oh yes, of course I’ve forgotten to defrost it too- don’t panic – hold the container upside down under a warm tap, until you feel that the gravy can be easily removed from its container. Then pop the block of gravy into a saucepan with a little cold water and heat gently until it melts for you. I tend to speed up this process a little by breaking up the icy centre as the outside melts.
- I have an idea that Jamie’s recipe added some redcurrant jelly to his gravy. I did this last year and felt that the gravy was too sweet, but of course it’s entirely up to you..
- The reason I used orange and lemon was that Mr Saturday Night had been making his Christmas pudding and had zested an orange and lemon as part of the recipe, so I thought I might as well use them up – the Orange particularly, added a lovely festive note, so I’d definitely do that again. Here’s the link to Mr SN’s pudding.. http://eatingforireland.com/recipe/mr-sat-nights-christmas-pudding/