How to Cook the Best Festive Sticky Port Gravy

by The Didsbury Baker

This full-flavoured, festive gravy can be made in advance - the secret ingredients of soy sauce and dried mushrooms add a deep hit of 'umami', or savouriness, to complement a roast

Supplies

  • 8 Chicken wings
  • 2 Large onions - unpealed and quartered
  • 2 Carrots roughly chopped
  • 2 Celery sticks roughly chopped
  • 1 Garlic bulb sliced in half
  • 1 Tablespoon Sunflower oil
  • 1 Tablespoon Clear honey
  • 2 Tablespoons Soy sauce
  • 1 Tablespoon Tomato puree
  • 50 Grams Plain flour
  • Small handful of dried mushrooms (optional)
  • 1 Tablespoon Red wine vinegar
  • 150 Milliliters Port
  • 1 ¼ Liters Chicken stock
  • 3 Bay leaves
  • Small bunch fresh thyme
  • Instructions

    Step 1

    Pre-heat oven to 200 fan. Add chicken, onions, celery, garlic and carrots to heavy based roasting tin. Add oil and mix everything until well coated

    Step 2

    Roast for 40 mins until just on the right side of burnt

    Step 3

    Mix soy, honey and tomato purée and add to tin. Covering everything well. Bake for 10 mins.

    Step 4

    Remove from oven and give a stir

    Step 5

    Sprinkle over flour and mushrooms (if using). Return to oven for 10 minutes

    Step 6

    Place pan over low flame and add red wine vinegar. Sizzle briefly

    Step 7

    Add stock and herbs and bring to boil

    Step 8

    Simmer for 10 minutes

    Step 9

    Turn off heat and use potato masher to mash everything- extracting as much flavour as possible

    Step 10

    Pass ingredients through a sieve over a saucepan

    Step 11

    Get as much flavour out as possible!!

    Step 12

    Simmer for 10 minutes or until glossy!! This will keep chilled for 3 days or can be frozen for upto 2 months. It’s amazing!! Enjoy 😊