Angela Hartnett's turkey gravy
Gravy needs to be super-flavourful and really hot, and there must be plenty of it. This one has a hint of dried chilli and I always make it on the day, as I think it gives the best result.
- Prepare10 mins
- Cook35 mins
- Total time45 mins
- 2 onions, unpeeled and sliced into thin wedges
- 4 clove/s garlic, crushed
- ¼ tsp dried chilli flakes
- 2 sprig/s thyme
- 2 sprig/s rosemary
- 1 stick celery, sliced
- 2 tsp tomato purée
- 250ml white wine
- 700ml Cooks’ Ingredients Fresh Chicken Stock
Remove the roasted veg from the tin used to roast the turkey and set aside. Pour the reserved turkey cooking juices into a jug and allow the fat to separate. Reserve 2 tbsp fat and carefully skim the rest of it off into a separate jug (cool, chill, then use for future roasts).
Set the turkey roasting tin on the hob and heat the reserved cooking fat, then add the onion wedges, crushed garlic, chilli, herbs and celery; cook for 5 minutes over a medium-high heat. Add the tomato purée and the reserved roasted vegetables and cook for 2 minutes.
If using, add the reserved turkey trimmings to the tin and fry for a further 5 minutes until turning deep golden. Add the white wine, then cook, stirring, until reduced by ½. Crush the vegetables and turkey trimmings (if using) with a masher or whisk to maximise the flavour. Add the reserved cooking juices and the chicken stock to the tin and simmer for a further 20 minutes. Strain the gravy through a sieve into a saucepan, season and keep warm until ready to use.
Typical values per serving when made using specific products in recipe