As we approach Christmas I am reviewing my processes and recipes for Christmas dinner.
Over the last few years I have taken a different approach to making gravy with our Christmas lunch.
In the past I would utilise the cooking pan that the roast meal had come in to make the gravy. It would have to compete for hob space with the vegetables and pan frying the brussel sprouts. It would all then be a bit of a stress to ensure everything was cooked and the gravy arrived on time.
So, now I make the gravy first! This does mean I can’t use the roasting pan, so I create my own roasting pan.
I use a roasting pan, into which I add some chopped root vegetables. These are usually carrots, onions, parsnips, leeks, as well as some mushrooms.
I also add some chicken, either wings or drumsticks. I add some olive oil and garlic to the pan. I then roast this in the oven for about 30-40 minutes, the idea is that the chicken is cooked and there are juices in the roasting pan.
Having taken the roasting pan out of the oven I place it on the hob, if required I add some extra fat, usually butter and let this melt before adding a couple of spoonfuls of flour. This is then whisked into the melted butter and cooking juices to form a roux.
I then add some port (or red wine) and chicken stock and let the gravy cook for a while. Strain and place in a saucepan or a bowl.
This can now be heated up later when you’re about to serve, you could even use the microwave if you are short of hob space.
I do find it easier to heat up the gravy than make it from scratch as I am about to serve hence making it first.