Giblet gravy

Make the most of of your Christmas bird by using the giblets to make a beautifully rich gravy. You can make life even easier for yourself by doing your prep early and creating your stock a day or two before Christmas Day. All you’ll have to do is whip it up into a gravy and serve it alongside your glorious free range feast.

2 hours

6-8

Easy

• Field & Flower giblets (in a bag inside your turkey/goose/chicken!)
• 1 onion, cut in half
• 1 carrot, cut into large pieces
• 1 celery stalk, cut into large pieces
• 5 black peppercorns
• 1 bay leaf
• 1 sprig of thyme/parsley
• 1 litre of water
• For your gravy
• Your homemade stock
• 25g plain flour
• Sea salt & freshly ground pepper

1. Make your stock: pop all the ingredients for your stock, including the water, into a saucepan and bring to the boil. Once boiling reduce the heat and simmer for 1.5 to 2 hours.

2. Use a sieve to strain your stock into a bowl or jug. Keep it covered in the fridge until you are ready to use it for a delicious gravy.

3. Make your gravy: Once you've cooked your turkey, pour the juices from your tin into a jug and leave to cool.

4. Place the same tin over a medium heat. Add the flour and gradually stir in your homemade turkey stock.

5. Stir and simmer for 4-5 minutes until thick. If lumpy put it through a sieve.

6. Add the strained turkey/goose/chicken juices and serve.