A fun thing to do this time of year is prepare your stock for your gravy for Christmas (or even Thanksgiving). This firstly takes the task away from you closer to Christmas as you can just whip it out of your freezer, but it also lets you spread the cost of ingredients between now and Christmas. I think the most efficient way to do this is to buy a turkey or chicken for Sunday lunch (one that includes ideally the giblets and neck) and just save them and make this recipe at the same time. Once done just allow to cool and freeze.
Ingredients
Turkey/Chicken giblets/neck
1 onion sliced and halved
1 carrot, sliced lengthways
1 celery stick
1 bay leaf
6 peppercorns
1 tbsp salt
1.5 pints cold water
Method
- Put all in pan and boil for 30 minutes
- Remove the surface scum with a spoon
- Remove giblets and onion
- Boil for another 30 minutes
- Allow to cool then freeze
When it’s time to use the stock this is the recipe to use below:
Gravy (see Giblet stock as optional above)
Ingredients
Turkey pan with fat and burnt bits stuck to the bottom once the Turkey has been removed
2 tbsp flour
1 pint giblet stock or beef stock from a packet
Pinch of salt and pepper
Splash red wine
1 tbsp cranberry sauce
Gravy browning if you want to cheat a little
Method
- Pour off the majority of the fat left in the pan
- Add the flour and put the pan on the hob on a medium heat
- Using a wooden spatula scrape the bottom of the pan until all the black bits mix with flour and it starts to form a paste and the flour cooks out for a few minutes
- Add the red wine and cook out for another 2-3 minutes
- Add the rest of the ingredients and simmer until the thickness of gravy you like
- If it’s not brown enough add a little gravy browning
the modern mrs beeton 