Jamie's gravy recipe...anyone

[irlgirl]

Hi there i'm looking for the grave recipe from last week's christmas programme. he used chicken wings to amke it... its not on the channel 4 website.....

Ha! I actually wrote it down! Here goes....

2 big sticks of celery
Two big carrots
2 Onions

Dont peel! but chop roughly.
6 leaves of sage, some rosemary and bay leaves

2 rashers of bacon, chopped

Chicken wings (didn't get the quantities but looked about 8 to me) bash those with a heavy knife,

2 star anise

then put the lot in a roasting pan and roast for an hour at 200c.

Squish in the tray, then (here my notes are a bit skimpy) put water in, I think to cover, but certainly two pints with this amount)

cook for 20 mins.

sieve, making sure you squish all the good stuff out.

It can be done to this stage in advance. Come dinner time, mix with the turkey juices (after having removed excess fat) and mix in two tablespoons of cranberry sauce.

I think there might have been some flour added after the first squishing, but that is the only hole in my notes.

Hopefully you can remember the gaps and tell me!

oh, I should imagine you toss all the gear in some form of oil before roasting....

There was flour added - after squishing, before water I think!

yes, that makes sense of the msytery "2 tbls per pint of gravy" sentence just after the squishing

I am bookmarking this thread - wish I'd had the foresight to write it down! Thanks MadameDefarge

your very welcome! I'm doing it myself this xmas, so fingers crossed!

Thanks so much...

Another thread HERE with lots more info.

Ya dissin' ma info, Stirling?

As if!!

Just elaborating.

Cant have too much info

one tablespoon of plain flour for every pint of water you add!

marking thread

I've made it .

Tis delish....and well worth the effort.

I didn't have the star anise so could have the potential to taste even better.

Although I have just spent 2 hours cooking gravy . I usually just chuck in the bisto.

Makes about 1 litre
Ingredients
2 celery sticks, trimmed and roughly chopped
2 carrots, roughly sliced
2 onions, peeled and quartered
5 fresh bay leaves
5 fresh sage leaves
4 sprigs of fresh rosemary
2 star anise
2 rashers of smoked streaky bacon, the best quality you can afford
8 chicken wings
Olive oil
Sea salt and freshly ground black pepper
4 tbsp plain flour
Optional: 60ml sherry or port
2 heaped dessertspoons cranberry sauce, for finishing
Method: How to make Jamie's get-ahead turkey gravy

1. Preheat the oven to 200ºC/400ºF/gas 6. Put the veg, herbs and star anise into a sturdy bottomed roasting tray. Scatter the bacon on top.

1. Break the chicken wings open then put them onto a board and bash the bones up with the end of a rolling pin; this will release more of their flavour. Put them in the pan, drizzle with olive oil, sprinkle over a few pinches of salt and pepper then toss everything together and put the tray in the oven to cook for 1 hour, or until the meat is tender and falling off the bone.

1. Take the pan out of the oven, and put it on a hob over a low heat and use a potato masher to really grind and mash everything up. Keep mashing, moving and scraping all the goodness from the bottom of the pan as you go. Gradually mix in the flour to thicken the mixture. The longer you let everything fry, the darker your gravy will be. When the flour is combined pour in 2 litres of hot water, turn the heat up and bring to the boil for 10 minutes, till thickened, then turn down the heat and simmer for about 25 minutes, stirring occasionally. If you want to add 60ml sherry or port for flavour, do that now.

1. When it?s reached the consistency you?re looking for, check the seasoning then push it through a sieve into a large bowl. Really push and mash everything through so you get as much flavour as possible. Discard anything left behind. Once it has cooled down to room temperature put it into containers or freezer bags and pop it in your freezer. You?ll finish it off on Christmas Day.

Finishing the gravy

1. To finish the gravy, take it out of the freezer when you?re ready to cook your turkey. That way, it will defrost as your turkey cooks. When the turkey is perfectly cooked, put a carving fork inside the cavity and use that to pick the bird up and tilt it over the pan so all of the juices inside run out.

1. Spoon away as much of the fat as possible, then pour your pre-made gravy into the pan with the rest of the turkey juices. Bring it to the boil over the hob and scrape all those flavourful bits and pieces from the bottom of the pan. Have a taste then add the cranberry sauce. It won?t taste sweet but it will add a wicked background flavour.

1. Once your gravy is piping hot, strain it through a sieve and into a pan. Leave that on the lowest heat to tick away until you?re ready to serve. Skim away any fat that rises to the top and add any extra resting juices from the turkey before serving.

you can watch the programme again here, it's episode 1.

tootired, are you sure its 2 litres of water and not two pints?

Sorry, bit late, got the recipe from ch4 website. Have to admit that I didn't measure my water out at all and still tastes fabulous [domestic goddess emoticon].

Merry Christmas!!!