Perfect Christmas Gravy
Makes about 500 ml (18 FL OZ)
A good gravy is a crucial component to the Christmas meal and many a dinner is judged on its success. It really is worth making a good stock with the giblets for the best flavour. If you haven’t got Madeira, use port or red wine instead. If you want to get ahead, make the gravy the day before using butter instead for the fat, then add it to the roasting tin and bring to a simmer for a few minutes, stirring constantly.
- 1 heaped tbsp plain flour
- 3 tbps Madeira
- 600ml (1 pint) turkey or goose stock
- 1 tbsp redcurrant jelly (optional)
- sea salt and freshly ground black pepper
- Pour the turkey or goose juices from the roasting tin into a jug, then spoon off 2 tablespoons of the fat (which will be floating on the top) and put this back into the unwashed tin. Spoon off any remaining fat from the cooking juices and discard.
- Put the roasting tin directly on the hob over a gentle heat and stir the flour into the residue in the tin. Cook on the hob for a minute or two, stirring, until golden. Pour in the Madeira, stirring to combine, then gradually add the stock, stirring until smooth after each addition. Bring to the boil and let it bubble for about 10 minutes, until reduced and thickened, stirring occasionally.
- Whisk in the redcurrant jelly (if using) until dissolved, then add the skimmed juices from the roasted bird back into the gravy and season to taste. Strain into a warm gravy boat to serve.
Makes about 500 ml (18 FL OZ)
