Now for the (giblet) Gravy.......
If you have giblets with your bird, this is one to start the day before by making a giblet stock. If you're giblet-free or don't fancy them, just use chicken stock instead.
Write a review
For the giblet stock
- 1 pack of giblets
- 1 onion, quartered, skin on
- 1 carrot, roughly chopped
- 1 leek, roughly chopped
- 1 clove of garlic
- A few bay leaves
- A couple of sprigs of rosemary and thyme
- Sea salt and freshly ground pepper
- [instead of the above, just use 300ml chicken stock]
To finish your gravy
- A glass of white wine
- Fry the giblets (all the bits bar the liver) in a pan with the onion. Onion skin gives the stock colour (go organic for pesticide-free gravy). Add the herbs and veg.
- Pour in just enough water to cover. Crack in some pepper and sprinkle in sea salt. Bring to the boil, then simmer gently without a lid till about half the liquid has evaporated. Strain the stock and set aside.
- Put your roasting tin on a medium high heat (take your turkey or chicken out first). Let it bubble and pour in a glass of wine. Stir it as it comes back to the boil. Pour in your very delicious stock. Let it simmer down.
- Taste it. Taste good? Good. Add a little more seasoning if needed. Reduce it more for a thicker gravy. Strain it and press out the liquid with a spoon. Knockout homemade gravy, and not a granule in sight.
Crystal Palace Food Market http://crystalpalacefoodmarket.co.uk/