Rich Gravy for Poultry - Recipes | Donald Russell

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Rich Gravy for Poultry

Recipe

Rich Gravy for Poultry

A luxurious sherry gravy that is velvety and delicious. Swap out turkey or chicken stock for duck gravy with extra zing.
- Serves 6
- Preparation time 15 mins
- Cooking time 15 mins
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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 Madeira 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
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Method
1. Simmer and blend veg and set aside.
2. Stir your roux for 2 minutes over heat to cook out the flour.
3. Once your roast is fully cooked, remove from the tin and rest somewhere warm.
4. Put the roasting tin on the hob over a medium high heat.
5. Deglaze with the alcohol, stirring to incorporate any tasty roasted bits.
6. 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.
7. Season to taste and decant into a warmed gravy boat, ready for the table.