Now for the (giblet) Gravy.......
If you have giblets with your bird, this is one to start the day before by making a giblet stock. If you're giblet-free or don't fancy them, just use chicken stock instead.
Write a review
For the giblet stock
  1. 1 pack of giblets
  2. 1 onion, quartered, skin on
  3. 1 carrot, roughly chopped
  4. 1 leek, roughly chopped
  5. 1 clove of garlic
  6. A few bay leaves
  7. A couple of sprigs of rosemary and thyme
  8. Sea salt and freshly ground pepper
  9. [instead of the above, just use 300ml chicken stock]
To finish your gravy
  1. A glass of white wine
  1. Fry the giblets (all the bits bar the liver) in a pan with the onion. Onion skin gives the stock colour (go organic for pesticide-free gravy). Add the herbs and veg.
  2. Pour in just enough water to cover. Crack in some pepper and sprinkle in sea salt. Bring to the boil, then simmer gently without a lid till about half the liquid has evaporated. Strain the stock and set aside.
  3. Put your roasting tin on a medium high heat (take your turkey or chicken out first). Let it bubble and pour in a glass of wine. Stir it as it comes back to the boil. Pour in your very delicious stock. Let it simmer down.
  4. Taste it. Taste good? Good. Add a little more seasoning if needed. Reduce it more for a thicker gravy. Strain it and press out the liquid with a spoon. Knockout homemade gravy, and not a granule in sight.
Crystal Palace Food Market