Christmas SOS: Gravy
James showed us how to do the turkey but how do we make perfect gravy? Dean Edwards is here to give us his tips and favourite recipe.
Ingredients:
(Serves 4)
1 large onion, quartered1 large carrot, cut into four lengthways3 stalks celery, split lengthways5 sprigs fresh thyme1 head of garlic, cut in half horizontally1 heaped tbsp plain flour300ml medium sweet cider800ml chicken stock
Method:
Before roasting your turkey place the onion, carrot, celery and garlic in the bottom of a heavy based baking tray along with the fresh thyme and use these vegetables as a trivet for the bird. When the cooking time has elapsed remove your turkey from the oven and allow to rest for 20- 30 minutes on a plate covered loosely in foil.
Add in the flour then stir and cook over a medium heat for 1-2 minutes before adding the cider, then reduce by half.
Pour in the stock, bring up to the boil and cook until the gravy thickens - at this stage add any of the resting juices from the turkey. Crushing the veg down helps to add flavour then you can season with salt and pepper before passing through a sieve into a gravy boat.
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