AGA Christmas Guide: Making the Christmas Gravy

What you will need

You will need the turkey roasting dish, a separate pan - the AGA sauce pots are ideal, a wooden spoon or whisk, a jug of stock - either giblet stock (see preparing the turkey) or a stock cube or powder made up with hot water, some cornflour mixed with water to thicken and salt and pepper to season.

Method

1. Once the turkey is cooked, remove it from the roasting dish to a warm serving platter or carving board, cover with several tea towels and set aside in a warm place to rest for an hour or two.

2. Take the roasting dish and pour in a good cup or two of stock, stir well and loosen all the bits from the roasting dish, then pour through a sieve into a jug. A degreasing jug with the spout positioned at the bottom of the jug can be handy here as it lets the fat rise to the top and pours the juices and stock for gravy from the bottom. Or chill the juices and the fat will rise to the top and can be spooned off.

3. Take a small pan and pour in the strained stock and juices. Just strain them straight in to the pan to save time. To concentrate the flavour, boil for a few minutes which will evaporate some of the water and improve the taste.

4. Add a little salt and pepper until it tastes delicious and thicken it a little, as you like.

5. In a small mug, mix together several tablespoons of cornflour and cold water. Bring the pan to the boil on the boiling or simmering plate and add half of the cornflour mixture. Heat until boiling and the gravy will thicken. Take the pan off the heat a little and check to see if it is thick enough. Repeat with more cornflour mixture as needed.

6. Finally, set aside until needed, either in the warming oven or on the back of the AGA, or set aside then reheat just before serving. If you prefer you can add a little plain (including gluten free) flour to the roasting dish with the roasting juices, blending until smooth then whisk in stock while heating on the simmering plate until you have enough gravy. Taste and season.

7. Transfer the roasting dish to the floor of the roasting oven for 5 - 10 minutes and any lumps will magically disappear. Pour into a gravy boat to keep warm until needed, or small pan that can be reheated to serve.

AGA Cookery Demonstrations

This method was produced by Naomi Hansell as part of our online Christmas AGA cookery demonstrations. To book onto a demonstration, please see the AGA Living website for more.