Jamie Oliver's Get Ahead Gravy

Along with Jamie's turkey I decided to try out his Get-Ahead-Gravy. It looks so good when he makes it!! Above is the gravy prior to being strained!

You basically get as many veggies and herbs as you can into a pan along with some chicken wings. You roast it for until brown and then make a stock from it. I tripled this recipe, and I think that was my biggest downfall.

Everything looked good when it came out of the oven. I added the water and mashed and mashed and mashed. I seasoned and seasoned. I thickened and thickened. The end result was still not all that earth shattering. It tasted like gravy - but to be honest, I have made better before from wine and stock! It was also a lot of work for just plain old gravy.

Now, I do believe Jamie Oliver is one of the best chefs out there - so I have decided that this was partly my fault. I think the volume was just too large to get it as brown and sticky as I needed for the best flavor. I have also decided I would only do this if I was roasting a chicken or very small turkey. I quite often throw in some veggies in the bottom of the pan while the meat is roasting. I could definitely see myself de-glazing with some white wine and adding some stock or water to mash away prior to straining. I do not think I would go to the trouble of doing this ahead of time again.

You can try Jamie's recipe here.

Enjoy

CC