We haven’t made a Sunday dinner in such a long time , so we thought we would experiment this time with the gravy . Making the most of lockdown I guess haha.
Besides adding the usual ingredients to the gravy ( sautéed chicken wings , mirepoix in olive oil , garlic , sprig of thyme ,sprig of rosemary , chicken stock , seasoning) we added 1 tsp of dark miso , 1 tsp Worcester sauce and 1tsp of soy sauce.
The miso and Worcester sauce will add a savoury flavour and the soy sauce in addition to savoury will add saltiness .
We found the gravy a little thin so to thicken it and to add glossiness, we added a tbsp of Beurre Manie ( this consists of 1tbsp of flour and 1 tbsp of soft butter to form a paste). Or you could always add cornflour.
Gravy Ingredients:
- Two chicken wings from your roast (sautéed)
- 1 medium onion
- 1 carrot
- 1 celery stick
- 2 cloves of garlic
- sprig of thyme
- bay leaf
- sprig of Rosemary
- salt
- pepper
- 1tsp dark miso
- 1tsp soy sauce
- 1 tsp Worcester sauce
Method:
1. Roughly chop the celery , onions , carrots all the same size ( mirepoix). Sautée them and the chicken wings in olive oil.
2. Add the garlic cloves , thyme, bay leaf , rosemary and season. Then add 1.5L of chicken stock and 1 tsp of dark miso. Boil and then simmer. Strain through a sieve , pressing on the vegetables to squeeze out more liquid and flavour.
3. Return to the stove and add 1 tsp of soy sauce , and 1 tsp of Worcester sauce.
4. To thicken the gravy and add glossiness add a tbsp of Beurre Manie which is 1tbsp of flour mixed with 1 tbsp of soft butter to form a paste.
5. Enjoy pouring away !! xXx
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