No Christmas roast is complete without a beautifully flavoured gravy to tie it all together. Here, we’ve collated some tips to make the most out of your Aga this Christmas.
Words and recipes by Sarah Whittaker, with our thanks.
Recipe:
Serves 6 – 8
Your ingredients for the perfect Christmas dinner gravy are as follows:
1) 1 pint (550ml) turkey stock or giblet stock (or stock mixed with wine or water and a stock cube)
2) 1 tbsp plain flour
3) 1 tbsp turkey fat or the juices from the roasted bird
4) Salt and pepper
When the turkey has cooked, pour off the juices from the roasting tin. This is easiest if you have a second, clean roasting tin and just transfer the bird from one tin to the other, leaving the juices in the first. Cover the bird with foil and allow it to rest while you make the gravy and dish up all the vegetables. Pour the juices into a jug, leaving a tablespoonful or two in the bottom of the pan. Stir in the flour, then gradually blend in the stock and seasoning. Put the tin onto the floor of the roasting oven to boil. Stir after about 5 minutes, then return to the oven for a further 5 minutes until boiling and thickened. Strain and serve.
Gravy can be frozen, so you can prepare ahead to make your Christmas day cooking that little bit easier.
