Sticky port gravy
Preparation Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Serves: makes 1 litre
| Ingredients | Preparation |
|
10 chicken wings 2 onions, unpeeled, quartered 2 carrots, unpeeled, chopped 2 celery sticks, chopped 2 rashers bacon 3 bay leaves 3 sprigs thyme 3 sprigs rosemary 3 tbsp olive oil Sea salt and freshly ground black pepper, to season ½ cup port 2 tbsp soy sauce 4 tbsp plain flour |
1. Heat oven to Hot air 180°C. 2. In the Gastronorm roaster, place the chicken wings, vegetables, bacon, herbs, drizzle with olive oil and season with salt and pepper. Cook for 1 hour on shelf position 1. 3. Remove from oven. Transfer to a large saucepan over medium heat, Induction level 5, add port and soy sauce and cook for a few minutes. Gradually add in the flour and stir well. Add 1½ litres of water, bring to the boil, Induction level 9 then simmer at Induction level 4 for 30 minutes. 4. Strain through a sieve into a clean bowl. Allow to cool then store in refrigerator until required. To finish Reheat the gravy and combine with the turkey pan juices. Check seasoning and serve. |
