Gravy can easily be made ahead and frozen for up to 6 months. Allow it to completely cool before spooning it into air-tight containers or freezer bags
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 35 minutes |
| Serves | 6 |
| Cuisine | British |
| Diet | Other |
| Preparation | Easy |
| Calories | 186 |
| Fat | 4.6g |
| Saturates | 2.7g |
| Protein | 1.5g |
| Carbs | 36.9g |
| Sugars | 25.1g |
| 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.
Halve the leeks, apples and head of garlic.
In the same dish used to roast the duck, chicken or turkey, arrange the halved vegetables. Toss in the pan juices to coat well and season with salt, pepper and thyme leaves. Roast in the oven until golden brown and the vegetables are soft – approx. 30 minutes. Remove the pan from the oven and push the vegetables to the side.
Add the butter in the centre of the pan and allow it to melt, then add the flour and whisk until a paste forms.
Place the roasting dish over a medium heat and cook for approx. 2-3 minutes, then gradually pour in the chicken stock and apple juice while whisking constantly to prevent lumps. Let the mixture to come to a gentle simmer to allow the flavours to infuse, and mash the vegetables to release their flavour.
Taste the gravy and season with salt and pepper. Strain before serving.
