Can I make gravy in advance and freeze for Christmas Day?

[cleanandclothed]

I have chicken stock. Would really like to do it in advance so I can sieve etc to get it all right rather than look incompetent in front of MIL! Can I? Any good recipes?

I would fry an onion then add spoon of cornflour and then chicken stock, maybe bit of wine and stir until thickened. To be honest though I think you need pan juices from the roast bird for maximum flavour. Maybe make it quite thick and freeze now, then reheat on the day with pan juices (with fat removed first) added to thin on the day?

Thank you - just what I wanted!

You can; but what will you then do with all the fantastic juices from the turkey roasting pan?

Why not make your stock in advance but make the gravy on Christmas day while the turkey is resting?