My Ultimate Hendersons Relish Christmas Gravy,
Ingredients
3 x Carrots
2 x Onions
3 x sticks of celery
2 x strips of smoked bacon
2 x sprigs of fresh sage
2 x sprigs of fresh rosemary
2 x star anise (Optional)
2 x fresh bay leaves
12 x chicken drum sticks
50ml sherry or port, (Optional)
4 x tblsp plain flour
3 x tblsp cranberry sauce,
2 x litre Water
Sea Salt Cracked Black Pepper (to taste)
Hendersons Relish (to taste)
Direcions
1. Preheat the oven to 180ºC
2. Chop onions, carrots, celery and bacon, Put the vegetables, bay leaves, sage, rosemary and star anise into a roasting pan then scatter the chopped bacon on top of the vegetables,
3. Bash the chicken drum sticks with a rolling pin to help release extra flavour as they cook, then add to the tray of vegetables Drizzle with olive oil, season with sea salt and cracked black pepper, mix then cook for 1 hour, until tender and soft,
4. Remove from the oven and place on a low heat on the hob. Mix and mash everything with a potato masher, scraping up all the bits from the base of the tray, the longer you let it cook on the hob the darker your gravy will be, add the sherry, or port, and Cranberry sauce Hendersons Relish, just leave it to cook for a few minutes longer,
5. Gradually stir in the flour, then add 2 litres of boiling water. Simmer for around 30 minutes, or until thickened and reduced, stirring every 5 minutes,
6. When the gravy is the consistency you like, pour it through a metal sieve into a large bowl, pushing all the vegetables through the sieve with the back of a spoon, remove the bones scrape all the veg back into the gravy and blend,
Taste and season, cool the gravy to room temperature, then pour into a container and put it in to the fridge it will last upto 3 days before Christmas day in the fridge or just freeze it and it last months,
Hendersons Relish Yorkshire inspiration.
Keep Cooking Folk's
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