Name: Make Ahead Christmas Gravy
Cook time: 4 h
Yield: 6-10 servings
Ingredients: 2 leftover chicken carcasses; 2 large carrots, broken in half; 2 sticks celery, roughly broken; 2 onions, chopped into quarters; 1 tsp salt; ½ tsp black pepper; 3 chicken stock cubes, crumbled; 3 tbsp cornflour; 80 ml cold water; ½ tsp gravy browning (optional)

Method

12 steps

Place the chicken carcasses, carrots, celery, and onions into a large pan.
Pour over enough water to cover the ingredients.
Add 1 teaspoon salt, ½ teaspoon black pepper, and 3 crumbled chicken stock cubes.
Bring to the boil, then reduce heat and simmer for 4 to 5 hours until reduced by half.
Let the stock cool for about 10 minutes.
Pour the contents through a fine sieve into a jug, squeezing out juices with the back of a spoon.
Pour the stock into a smaller pan and bring to a boil.
Reduce to a simmer, then slowly pour in the cornstarch slurry (3 tbsp cornflour mixed with 80 ml cold water) while stirring with a whisk until the gravy thickens to desired consistency.
Taste and adjust seasoning with more salt and pepper if needed.
If desired, stir in a few drops of gravy browning to darken the gravy.
Turn off the heat and allow the gravy to cool.
Transfer to an airtight container and refrigerate for up to two days before serving.

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