This is a rich and flavoursome gravy, well worth taking a little time over as it will really bring all the elements of your Christmas meal together perfectly. Chicken wings and bacon impart a rounded meaty flavour and the sherry adds depth and extra Christmas spirit. Prepare the gravy on Christmas Eve and it will taste even better as the flavours improve over time, then simply reheat just before you carve the turkey.
Ingredients
Method
Step 1
Preheat the oven to 180C fan.
Step 2
Pop the onions, leeks, carrots and celery into a large non-stick roasting tin. Lay over the slices of bacon and the chicken wings. Drizzle with olive oil and sprinkle with salt and pepper. Place the roasting tin on a high shelf in the oven for 1 hour. Remove from the oven, give everything a good stir then put it back in for another 30 minutes or until all the wings and vegetables are nicely roasted.
Step 3
Remove the roasting pan from the oven and place it over a medium heat on the hob. Add the herbs to the pan and stir well. Then add the flour and stir for a further 2-3 minutes before adding the white wine. Stir again and let it bubble away and reduce by half before adding the chicken stock.
Step 4
Bring the mixture up to the boil and then reduce the heat to a simmer for 20 minutes. Give it a little stir now and then to make sure nothing is sticking. Next, add a little more seasoning and the sherry to the pan and stir well. Then turn off the heat and pour the mixture first through a colander into a fresh pan or bowl and then through a coarse sieve, making sure to push all the flavour out with the back of a ladle or spoon.
Step 5
Taste the gravy and add some seasoning if needed. Leave it to cool then put it in the fridge overnight. The next day, when you are ready to serve, just pour it into a saucepan, bring it back up to a simmer and cook gently for 8-10 minutes.
