Give your gravy the attention it deserves, don’t try and start from scratch in the middle of all the other jobs as you are starting to serve your Christmas meal. Make 2 or 3 days in advance and chill or make a month ahead and freeze.
- 1kg chicken wings , halved with kitchen scissors or 2 or 3 chicken carcasses (your butcher will give you these.
- The turkey neck, if you have it, cut into pieces
- 3 large carrots , chopped into chunks
- 2 onions , unpeeled and chopped
- 3 celery sticks, chopped
- Small handful thyme sprigs
- 2 tbsp sunflower oil
- 2 tsp golden caster sugar
- 1 tbsp tomato purée
- 4 tbsp plain flour
- 4 tbsp balsamic vinegar
Heat oven to 200C fan oven.
Tip the chicken wings into a roomy roasting tin with the turkey neck (if using), carrots, onions, celery and thyme. Scatter over the sugar, toss in the oil and roast for 50 mins until brown and lightly charred.
- Put the roasting tin on a low heat, stir in the tomato purée and flour, and cook until sticky. Splash in the balsamic vinegar, then pour over 1.5 litres boiling water to just cover all the ingredients. Bring to a simmer. Use a potato masher to mash all the ingredients together to release the flavour.
- Simmer everything for 20 mins until you have a tasty thickened gravy, then strain it through a sieve, pushing down hard on all the mushy veg. Cool and chill for up to 3 days, or freeze for up to 3 months.
On The Day
Heat the gravy to serve, adding roasting juices from your turkey, if you like.