Freeze Ahead Christmas Gravy Recipe
There’s so much to be done on Christmas day, being prepared is going to be key to success!
Having as less stress as possible is the key to an enjoyable Christmas Day. This recipe from top chef John Burton-Race will save you lots of time and is yummy too!
You’ll need:
- 1 large carrot chopped
- 1 large onion chopped
- 1 stick of celery chopped
- 1 leek chopped
- 4 cloves of garlic peeled
- 2tbsp olive oil
- 4 sprigs fresh thyme
- 2 glasses of dry white wine
- 1 ltr of chicken stock
How to make gravy:
- In the same roasting tin from the bones add a little olive oil.
- Add all the chopped vegetables and roast until golden brown.
- Drain off the remaining excess oil.
- Next combine the roasted vegetables and the browned bones in a saucepan with the peeled garlic and thyme and pour in the dry white wine.
- Bring the wine to the boil and after a few moments add the chicken stock.
- Bring the stock back up to the boil over a high heat and skim off the froth that collects on the surface.
- Turn down the heat to a gentle simmer and cook for about one hour.
- Strain the gravy through a fine sieve and allow to cool.
Chef’s Tip: This sauce or gravy can be made in advance of Christmas Day and reheated when required.
Allison Hay
I joined the "My Weekly" team thirteen years ago and, more recently, "The People's Friend". I love the variety of topics we cover both online and in the magazines. I manage the digital content for the brands, sharing features and information on the website, social media and in our digital newsletters.
