Rich, unctuous and ever so slightly smokey, our whizz-it-all-up-and-strain-it chicken gravy is a great addition to your festive table. What’s more, it can be prepped well in advance.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
2 hrs
Total Time:
2 hrs 15 mins
Cal/Serv:
146
Ingredients
800 g chicken wings
60 g chorizo, roughly chopped
1 onion, roughly chopped
2 carrots, unpeeled, cut into large chunks
1 parsnip, unpeeled, cut into large chunks
1 Tbsp. vegetable oil
2 bay leaves, fresh or dried
500 ml fresh chicken stock
150 ml full-bodied red wine, we used Cabernet Sauvignon
1 tsp. cranberry jelly
1/2 tsp. Marmite
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7. Add
chicken, chorizo, onion,
carrots, parsnip and oil to a large roasting tin and
mix. Roast for 1hr, mixing
halfway through, until
caramelised and golden.
Step 2Tip into a large pan,
add bay leaves and stock.
Add a splash of hot water
to empty tin and scrape
base with a wooden
spoon to dissolve any
caramelised sticky bits.
Add to wings pan, along
with the red wine, and top
up with enough cold water
to just cover everything.
Step 3Bring to the boil over
medium-high heat, then
reduce to a simmer.
Simmer for 1hr. Remove
chicken wings (don’t
worry if some of the meat
has fallen off) and bay
leaves, and discard.
Step 4Add cranberry jelly and
Marmite. Stir until melted.
Using a stick blender,
blend until fairly smooth.
Step 5Strain the mixture
through a sieve (pressing
the mixture with the back
of a ladle) into a large jug
(you should get around
350ml). Add enough
boiling water to make
up 500ml. Serve.
GET AHEAD:
Make the gravy up to 2 days ahead, pour into an airtight container and chill. When ready to serve, heat in a pan until piping hot.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Grace is Good Housekeeping’s Former Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
