Help - Jamie’s make ahead gravy

[TherebytheGraceofGodgoI]

I’ve got 16 for Christmas dinner this year so thought I’d be clever and make Jamie’s make ahead gravy to add to gravy made on the day.
I’ve done a batch today and have to say I’m disappointed. The star anise is a bit strong and overall I think it’s a bit insipid for gravy.
DH says he likes it and could happily eat it as a soup with some crusty bread but wouldn’t like it over his turkey!
I need to make more and will tweak it. I will roast everything longer and leave out the star anise.
Has anyone got any tips please?

My tip is Bisto, the extra special one.

I've tried making gravy in the past but it's never quite right. I figure Bisto have been perfecting their recipe for longer than I'll ever be able to.....

Is that the one with all the chicken wings, mashed up? I think I've seen him do it on the Christmas cooking repeats quite a few times.

I do it every year and never use the star anise, I don't like it (don't like cloves either). It is a bit bland till you add the turkey juices on Christmas Day and that transforms it into a really tasty gravy.

I have mixed results with Jamie's make ahead gravy but my tips are no star anise, stock not water and that it will taste better once mixed with turkey juices on the day. I've added port to mine before but it occasionally gets a bit sweet (the carrot doesn't help this). I've also added bisto to it before in desperation.

You’ve just brought back a bad memory of dh lovingly making this the day before Christmas Eve last year then forgetting to refrigerate it.
I think he actually cried when I said I wouldn’t risk eating it or serving it to the kids 😬

I made this one year and thought exactly the same. I’ve tried a few different recipes over the years and honestly my favourite is just the roasting juices with a bit of the fat removed, a splash of white wine, topped up with boiling water and then the bisto best stuff. I have tried adding a spoonful of cranberry sauce for a bit of sweetness and like it either with or without.

Thanks for the replies. I read loads of reviews from people saying it was the best gravy ever and so expected better results.
Good to hear it transforms gravy when added to the turkey juices as
I will be making gravy with the juices and veg water on the day so will add this batch to pad it out.
I haven’t made gravy for 16 before so was hoping this was a solution to having enough. (We swamp our food with gravy so need lots!)

I always do the Jamie one. It’s much better with the juices.

Suggest using gravy browning for colour. Even Mary Berry suggests that. My son wouldn't eat a homemade gravy once as the colour was wrong.

I make this every year only ever use 1 star anise or it’s too strong. . Also yes it def needs the turkey juices on Xmas day plus some cranberry sauce and it’s always lovely . I make it at the beginning of december and freeze

I make it every year agree with all the comments and it’s easy to add a bit of granules on the day as well as the Turkey juices. I always leave out the star anise and someone mentioned cloves I don’t use that either or cranberry

I made it one year and was disappointed. It was a bit bland. Wouldn't make again

How about a nice onion gravy? Bbcgoodfood do a lovely recipe. I have never tried freezing it but I'm sure it will be absolutely fine heated through on a saucepan.

We’ve never been impressed with it. I just buy M&S or Waitrose now!

I do it and find it ok but seasoning and the cranberry sauce and juices make it

I’m surprised by these comments, I absolutely love it and have never been disappointed by it. Can’t give any tips I’m afraid, I just followed the recipe. I love the star anise, I think it adds an amazing depth of flavour.

@Petalpup

You’ve just brought back a bad memory of dh lovingly making this the day before Christmas Eve last year then forgetting to refrigerate it. I think he actually cried when I said I wouldn’t risk eating it or serving it to the kids 😬

I sympathise with that which reminds me of a couple of occasions when I've lovingly simmered stock for hours and then, in a moment of inattention when draining, chucked the whole lot down the sink while keeping the chicken carcasses and veg!

TherebytheGraceofGodgoI I make the gravy in advance the traditional way with two small (broiler?) chickens or chicken pieces or chicken carcasses. It sounds extravagant just to buy chicken for stock purposes but if you are feeding eighteen at Christmas I think that justifies the cost. Also I agree that the gravy can make or break the meal. Add the usual: peppercorns, celery, maybe celery tops, carrots, onions, cloves, bay leaves, thyme or or home made bouquet garni, whatever suits you really. DH like to add some fennel. Simmer gently for a long time. Strain and reduce to intensify flavour.

Or if you are using bones or carcasses, brown them and deglaze the pan with a glass of good white wine.

Whichever method, use good basic ingreds and remember to reduce to intensify the flavour. A mistake I used to make was not to reduce the stock enough. And season well of course.

I make it every year now and would advise you take a lot longer for the browning on the hob stage than he recommends. Just keep stirring for ages!

I don't use the star anise or cloves either and the turkey juices on the day really do add a lot. Have some turkey gravy granules ready just in case your worried about it on the day though.

I had a near miss too as it looked exactly like the toffee sauce id made ahead for the pudding

I agree that the juices really change it.

The first year I made it (and went on and on about it) I did as my mum always told me to do and pre warm the gravy jugs by half filling them with freshly boiled water from the kettle...

Took my saucepan of lovingly prepared gravy and poured it straight into the two jugs wondering why they filled up so quickly and then realised I hadn't dumped the water out.

I could have cried! Had to pour it all back into the pan and dump a load of bisto in it to thicken it up again!

I cook chicken for Sunday dinner at least a couple of times during November & December, freeze the carcass & leftovers & then boil them up to make stock that I add the giblets from the turkey to as well as a stock cube, I then add the turkey juices & thicken.

Thanks for all the tips.
Doing another batch at the moment and after a few tweaks I’m more hopeful for this one! 🤞🏻

I use it as a ‘base gravy’ . Add fresh shop bought Turkey gravy, gravy granules, slug of wine. It tastes epic !