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Make Ahead Gravy:

Original recipe from Jaime Oliver (https://www.jamieoliver.com/recipes/chicken-recipes/get-ahead-gravy/)
Prep Time 10 mins
Cook Time 1 hr 40 mins
Total Time 1 hr 50 mins


  • 10 chicken wings
  • 2 onions
  • 2 carrots
  • 2 celery stalks
  • 2 + slices of smoked streaky bacon
  • 2 bay leaves
  • 2 sprigs fresh sage
  • 2 sprigs fresh rosemary
  • 60 ml sherry or port optional
  • 4 tbsp plain flour


  • Preheat the oven to 180°C (350°F). Roughly chop the bacon and set aside.
  • Peel the onions, wash the carrots and celery, and roughly chop all vegetables.
  • Put the vegetables, bacon, bay leaves, sage, and rosemary into a roasting tray,
  • Break the chicken wings open, and bash with a rolling pin to help release extra flavour. Place in the tray.
  • Drizzle everything with oil, season with salt + pepper, and toss. Cook for 1 hour, or until vegetables are tender.
  • Remove the tray from the oven and transfer to a low heat on the stove. Really grind and mash everything with a potato masher, scraping up all the goodness from the base of the tray (the longer you let it fry, the darker your gravy will be).
  • Add the sherry/port (opt.) now and allow to simmer for a few minutes.
  • Gradually stir in the flour, then pour in 2 litres of boiling water. Simmer for 30+ minutes, or until thickened and reduced, stirring occasionally.
  • When the gravy is the consistency you like, pour it through a coarse sieve into a large bowl, squeezing out as much liquid as you can with the back of a spoon.
  • Taste and season, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to finish off on the day.
  • When your turkey is ready and resting, skim away most of the fat and pour your gravy into the tray with the rest of the turkey juices.
  • Bring to the boil on the stove, and scrape up all those sticky bits from the base. Have a taste, and season if necessary.