With your chicken, you should get a bag of Giblets and neck bones. These are great to use in your gravy and means you can prepare the sauce in advance.
INGREDIENTSAll the bones and trimmings from your bird, apart from the livers, chopped into 1-inch pieces, OR beef, lamb, pork bones for a non-poultry roast
1 Tbsp butter
200ml Red wine or port
500ml Chicken Stock
2 Tbsp flour
Salt & pepper
2 onions, peeled and roughly chopped
4 fat cloves garlic, smashed
1 Tbsp tomato puree
A splash of any vinegar, sherry or red wine is perfect
A small bunch of sage and thyme
A shot of brandy, 25ml
A big spoon of Cranberry sauce
- In a large saucepan on a high heat, roast all the bones and trimmings with the butter until dark and caramelised, scraping the bottom of the pan to prevent it from burning.
- Lower to a medium heat and add the onions and garlic and cook for a further 5 minutes.
- Add the flour and mix well so that it absorbs all the fat from the pan.
- Add the vinegar, wine and tomato puree, bring it to the boil and mix thoroughly. It should become thick at this point.
- Add the stock and herbs and cook for 25 minutes on a gentle simmer.
- Once cooked, pass the gravy through a fine sieve and squeeze out all the liquid from the bones and vegetables. You can reduce the gravy down to your desired consistency before seasoning with salt & pepper, the brandy and cranberry sauce.