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Essential Onions
Item price
15p each est.Price per unit
£1.00/kgMartha Collison helps you rest easy knowing the best gravy is waiting in the wings for the big day
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 220ºC, gas mark 7. While it heats, slice the root away from the onions, then divide into quarters, leaving the skin on. Roughly chop the carrots and celery into large chunks.
Put the goose fat (or oil) into a large flameproof roasting tin and heat in the oven for 1 minute, or until melted. Add the vegetables, chicken wings and bacon to the tin, toss well to coat in the goose fat, then season and roast for 1 hour. The chicken should be crisp and caramelised and the vegetables tender.
Meanwhile, brown the flour. Put it into a small frying pan and cook over a medium heat, stirring continuously, for 4-5 minutes until it turns deep brown. Remove from the heat.
Remove the roasting tin from the oven. Press down on the chicken wings to break them open, then add the browned flour to the tin. Stir well to soak up all the fat. Set the pan over a low heat on the hob (tip into a large saucepan if your roasting tin or hob are unsuitable for direct heat) and add the wine. Once absorbed, add the chicken stock, bay leaf and chestnut purée. Simmer the mixture gently for 30 minutes, stirring often. The flavour will deepen and the gravy will thicken.
Strain the mixture into a jug through a sieve, pressing firmly on the contents to extract as much liquid as possible. Return the gravy to the heat and add a pinch of salt, 2 tsp lemon juice and the cranberry sauce. Taste the gravy. If it needs more seasoning, add salt and pepper. If it needs acidity to cut through the richness, add a little more lemon juice. If it is bitter in any way, add a little more cranberry sauce.
Once happy with the gravy’s flavour and consistency, allow to cool to room temperature, then decant into a freezerproof container. Freeze for up to 3 months, or cover and refrigerate for up to 3 days.
Thaw and reheat the gravy in a saucepan until piping hot, adding any juices from your roasted turkey (straining off the fat first). If the gravy seems thick, add a little boiling water for the consistency you are after.
Typical values per serving when made using specific products in recipe
Energy | 743kJ/ 178kcals |
---|---|
Fat | 7.7g |
Saturated Fat | 2.2g |
Carbohydrates | 10g |
Sugars | 2.1g |
Fibre | 1.8g |
Protein | 9.7g |
Salt | 0.4g |
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0kg added
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Quantity of Essential Onions in trolley 0kg
Item price
15p each est.Price per unit
£1.00/kg0kg added
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Quantity of Essential Carrots in trolley 0kg
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10p each est.Price per unit
70p/kg0 added
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80pPrice per unit
80p each0 added
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Quantity of Cooks Ingredients Goose Fat in trolley 0
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£2.95Price per unit
£14.75/kg0 added
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£1.20Price per unit
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£4.00Price per unit
£16/kg0 added
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85pPrice per unit
56.7p/kg0 added
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Quantity of The Whale Caller Sauvignon/Colombard Western Cape, South Africa in trolley 0
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£5.99Price per unit
£5.99/75cl0 added
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Quantity of TRUEfoods Chilled Chicken Stock in trolley 0
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£3.30Price per unit
66p/100g0 added
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Quantity of Cooks' Ingredients Bay Leaves in trolley 0
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£1.60Price per unit
£5.34/10g0 added
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£1.30Price per unit
65p/100g0 added
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35pPrice per unit
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£1.30Price per unit
42.6p/100g