If you make this recipe – don’t forget to tag me in your creations on Instagram / Facebook
This recipe is my take on Jamie Olivers get ahead gravy – his recipe contains wheat and alcohol – this is how I adapted it to suit us.
Ingredients:
- 3 slices of bacon – organic and nitrate free. You can usually source this from a good organic farm such as Green Pastures or Coombe in the UK.
- 2 sticks of celery washed and chopped
- 2 onions peeled and chopped
- 2 carrots peeled and chopped
- 2 bay leaves
- 2 sage leaves
- 2 sprigs of rosemary
- 2 sprigs thyme
- 2 star anise
- 10 organic chicken wings
- Tapioca flour to thicken
- Salt and pepper
- Jamie uses cranberry sauce in his version – feel free to add if you desire and find a clean one or have a homemade one
Other things you will need:
- A sieve
- A large deep baking dish
- A jug
- A potato masher
Method:
- Preheat your oven to 180C/350F/gas mark 4
- Put the onions, carrots, celery, herbs and star anise in a large roasting tray
- Put your bacon on top
- Crack the chicken wings with a rolling pin and add to the top
- Drizzle with oil and season
- Cook for 1 hour
- Remove tray from the oven and add 2 litres of boiling water and tapioca to thicken (I use around 5 tbsp) I like it thick!
- Mash it all with a potato masher, stir and put back in the oven to thicken for around 30 mins – keep checking. It will be bubbling. You can do these steps on the hob – but my pan smashed last time!
- When it looks thick enough pour through a sieve – take a spoon and mash it through to get all the flavour.
- Season if need – leave to cool then freeze in glass storage containers.
- On Xmas eve take it out to defrost and put in fridge
- Once your turkey is cooked (or whatever meat you’re using) pour this gravy into your meat pan with the meat juices – after skimming the fat off.
- Simmer together until piping hot – add cranberry if using and more tapioca if it needs more thickening.
