Make Ahead Gravy for Christmas

By Kitchen Sanctuary · 90 min

Ingredients

Instructions

1. Place the chicken carcasses, carrots, celery and onions in a large pan and cover with cold water.
2. Add the salt, pepper and crumbled stock cubes (plus any meat drippings) and bring to the boil.
3. Reduce the heat and simmer 4-5 hours, until reduced by half.
4. Turn off the heat and cool 10 minutes. Strain through a fine sieve over a jug, pressing the solids to extract the juices. Work in two batches if needed.
5. Clean the pan, return the strained stock to it and bring to the boil.
6. Reduce to a simmer and slowly whisk in the cornflour slurry until the gravy reaches your preferred thickness.
7. For a darker gravy, stir in the gravy browning.
8. Cool, then store in an airtight container in the fridge up to 2 days, or freeze up to a month. Defrost frozen gravy in the fridge overnight.
9. To reheat, heat in a pan over medium-high heat, whisking until piping hot.
10. Pour into a warmed gravy jug and serve.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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