In order to enjoy as many wonderful hours as possible over the festive season, British celebrity chef Jamie Oliver recommends cooking the sauce a few days in advance. At Christmas it is simply warmed up again. Goodbye stress!
Jamie Oliver’s gravy recipe:
Ingredients:
(for 1 liter of gravy)
2 onions, 2 carrots, 2 celery stalks, 2 slices of streaky smoked bacon, 2 fresh bay leaves, 2 sprigs of sage, 2 sprigs of rosemary, 2 star anise, 10 chicken wings, olive oil, 60 ml sherry or port wine (as desired), 4 tablespoons flour, 2 tablespoons Cranberry sauce.
Preparation:
(2 hours plus cooling time)
1. Preheat the oven to 180 ° C. Peel the onions, wash the carrots, roughly chop both celery and bacon. Place the vegetables, bay leaves, sage, rosemary and star anise in a tall roasting pan and sprinkle with the bacon. Break open the chicken wings, tap with a rolling pin so that they give off more flavor as they cook, and place in the roaster. Drizzle with oil, sprinkle with sea salt and black pepper. Mix and roast for 1 hour.
2. Take the roaster out of the oven. Put on the stove and turn on low heat. Mash everything vigorously with a potato masher, scraping off the roast (the longer everything is roasted, the darker the sauce will be). If you like, you can now add sherry or port wine and let it boil off briefly. Gradually stir in the flour, then pour 2 liters of boiling water into the roasting pan. Simmer the sauce for 30 minutes, stirring occasionally, until it is reduced and thick.
3. When the consistency is right, pour the sauce through a sieve into a bowl. Vigorously squeeze out the residue in the sieve with the back of a spoon. Taste the sauce with salt and pepper. Allow to cool to room temperature, then pour into freezer cans or bags and refrigerate or freeze.
4. Remove frozen sauce from the freezer when the turkey goes into the oven. As soon as it has finished cooking, put the bird out of the roaster on a plate, where it will rest, covered with double-layer aluminum foil and a tea towel, for up to 2 hours. Scoop most of the fat from the roaster into a mason jar and set aside for another time. Pour the finished sauce into the roaster. Bring to the boil and scrape off the roast. Season the sauce with salt and pepper, stir in the cranberry sauce.
5. Pour the very hot sauce through a sieve into a saucepan. Keep warm in the lowest heat. Before serving, skim off the fat and stir in the meat juice that has escaped from the roast while it was resting.
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