| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 60 minutes |
| Serves | Makes 500ml |
| Cuisine | American |
| Diet | Other |
| Preparation | Easy |
| Calories | 240 |
| Fat | 13.8g |
| Saturates | 3.6g |
| Protein | 13.5g |
| Carbs | 15.1g |
| Sugars | 4.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Peel and chop the onion, celery, carrot and garlic roughly. Place in a roasting pan with the thyme, bay leaf and chicken wings (or meat bones). Season well and roast until golden brown, approx. 30-40 minutes.
Transfer the vegetables and wings to a large pot and add the tomato paste and miso paste. Cover with the cold water. Slowly bring to a gentle simmer over a low heat and allow to simmer for 30 minutes until thickened and reduced.
Strain the gravy. Allow to cool then pour into a zip-top bag. Freeze until you need it.
When ready to use, defrost the gravy. When the turkey/roast meat comes out of the oven, remove from the roasting tray, cover with foil and allow to rest. Add the defrosted gravy to a saucepan and place it over a medium heat. Bring to a simmer, scraping the bottom of the pan to remove all the pan juices. Adjust the seasoning, decant into a serving jug to serve.
