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Heston’s Turkey gravy
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Serves: 4 - 6
475g pack essential Waitrose British Chicken Wings
2 tbsp milk powder
2 tbsp groundnut oil
175g unsalted butter
1 onion, thinly sliced
1 clove garlic, crushed
250g button mushrooms, thinly sliced
250ml dry white wine
500ml chicken stock
Reserved pan juices from the roast turkey
2 sprigs thyme
1 sprig rosemary
1 bay leaf
1 tsp sherry vinegar
1 Sprinkle the chicken wings with the milk powder. Heat the oil and 125g of the butter in a large pan over a medium heat; when the butter begins to foam, add the chicken wings and brown on all sides. Remove from the pan and set aside.
2 Cook the onion, garlic and mushrooms in the same pan for 5 minutes until soft. Increase the heat and add the wine to the pan, scraping up any bits caught on the bottom. Bring to a simmer, then reduce until nearly all the liquid has evaporated.
3 Add the coloured chicken wings back to the pan, add the stock and any leftover juices from the turkey roasting tin. Simmer for 30 minutes, then strain into a clean pan.
4 Meanwhile, gently heat the remaining 50g of butter in a pan until it is brown and smells nutty. Strain through a fine sieve.
5 Use a hand blender to whisk the brown butter into the gravy. Add the herbs and allow to infuse for 10 minutes before removing them. Stir in the vinegar and salt to taste, then keep warm until ready to serve.
Typical values per serving:
This recipe was first published in November 2014.
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