Name: Poultry Gravy
Cuisine: British
Ingredients: 2 medium carrots, peeled and roughly chopped; 1 large onion, peeled and roughly chopped; 500 g chicken, goose or duck bones, or a mixture, chopped into small pieces, plus the giblets from the birds; 1 bay leaf; about 1 teaspoon cornflour (optional); 6 black peppercorns; a few sprigs of thyme; 1 tablespoon plain flour; 2 litres chicken stock (or a good stock cube dissolved in this amount of hot water); 2 garlic cloves, peeled and chopped; 1 teaspoon tomato purée; 1 celery stick, roughly chopped; 1 leek, trimmed, roughly chopped and washed

Preparation info

Difficulty
Complex

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

It’s always a good idea to get ahead by having gravy, or at least the basis for it, already made - especially at Christmas. With goose, or any poultry come to that, you’ll never have enough giblets and neck to flavour your gravy, so bring in reinforcements. I’d recommend getting in some extra chicken wings, necks and bones. This recipe should make enough for Christmas Day, so scale up the quantities accordingly for extra batches to freeze.