The Ultimate Rich Gravy for Poultry

Great with chicken, duck, turkey, goose or game birds
SERVINGS    
 
6
PREPARATION TIME
15 MINS
COOKING TIME
15 MINS

Ingredients

  • ½ small onion, ½ stick celery, 1 medium carrot, chopped and simmered till soft in 100ml water, then blended till smooth
  • 2 tbsp plain flour sautéed in 30g butter to form a roux
  • 1 tbsp Maderia or dry sherry
  • 1 pint liquid drained from your turkey roasting tin during cooking, or good chicken stock
  • 1-2 bay leaves
  • Salt and pepper to taste
  • The Ultimate Rich Gravy for Poultry

    Instructions

    • Simmer and blend veg and set aside
    • Stir your roux for 2 minutes over heat to cook out the flour
    • Once your roast is fully cooked, remove from the tin and rest somewhere warm
    • Put the roasting tin on the hob over a medium high heat
    • Deglaze with the alcohol, stirring to incorporate any tasty roasted bits
    • Whisk in your roux, then add liquid or stock slowly
    • Add bay leaves and blended veg and reduce to desired silky consistency before removing herbs
    • Season to taste and decant into a warmed gravy boat, ready for the table

    Roasted PoussinGOT YOUR ROAST?

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