A deliciously tasting Christmas gravy recipe for your turkey. Made using Boil and Broth chicken bone broth and other added ingredients. Perfect for your family Christmas meal. Serve with freshly cooked warm turkey, roast potatoes and plenty of vegetables. Packed full of nutritious goodness.
The trick with following your Christmas gravy recipe for turkey is take your time. It’s best to mix in the chicken broth slowly, a little bit at a time. This will help you then to stir in the broth and avoid lumps. It’s also a good idea to add the broth to the roux away from heat, then heat up again after you’ve added your broth.
TOTAL COOKING TIME: 25 minutes
TOTAL PREPARATION TIME: 5-minutes
Makes approx 300ml serves 4
2 tablespoons of chicken fat or butter
2 tablespoons of plain flour
300ml chicken broth
1 tbsp balsamic vinegar
1 tsp dark muscavado
1 tsp Dijon mustard
1/4 tsp salt
1/2 tsp pepper
In a saucepan, melt the butter or chicken fat slowly until melted on a low heat. Add the flour and stir in slowly, folding the flour into the oil until it’s cooked off. You will know when the butter has been cooked off because the flour will turn a shortcake colour.
2. Remove the gravy roux from the heat and slowly pour approx 50ml of chicken broth into the roux. Stir in until the mixture is smooth. Repeat this 4-5 times.
3. If you have cooked the gravy slowly, then you should have no lumps in your gravy, but if you do then you can use a blender to get rid of them.