Christmas Gravy
A deeply flavoured make-ahead gravy built from roasted chicken bones, root veg and a caramelised onion and miso base.
Source
Recipe Info
Servings: 4
Prep: 30m
Cook: 3h
Total: 3h 30m
Ingredients
- 2 medium white onions
- 1 tbsp Worcestershire sauce (or Henderson's relish)
- 50ml port or sherry
- 20g butter
- 1 tbsp white miso paste
- 1 chicken carcass (bones)
- 2 medium white onions, extra
- 2 carrots
- 2 celery sticks
- 8 garlic cloves
- 12-14 chestnut or button mushrooms
- 2 tbsp goose or duck fat
- Handful sage, thyme and rosemary
- 4 bay leaves
- 300ml rosé wine
- 1 litre good-quality chicken stock
- 30g butter, extra
- 25g plain flour
- Lemon juice, to taste
- Salt, to taste
Instructions
- For the onion purée: thinly slice one batch of the onions and cook with a little oil and a pinch of salt slowly until caramelised. Add the Worcestershire sauce and port, and reduce until syrupy. Add the butter and miso, stir well, then blend to a purée. Set aside.
- Roast the chicken bones at 180°C for 40 minutes until golden brown.
- Add a little duck fat to a pan and add the remaining sliced vegetables with a pinch of salt. Once softened, add the herbs, then the wine and stock. Add the roasted bones and simmer for 2 hours (or leave in a slow cooker all day).
- Strain the stock and set aside.
- Melt the extra butter and add the flour to form a roux. Cook for 2-3 minutes, then gradually whisk in the stock, keeping it smooth.
- Stir in a couple of spoonfuls of the onion purée and cook until the desired thickness is reached. Finish with a squeeze of lemon juice and adjust the seasoning.