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Jamie Oliver reveals 'secret ingredient' to make the best Christmas gravy
"Seriously what a thing of beauty."
It's no secret that gravy can make or break a roast lunch or dinner, so if you want yours to be the talk of the Christmas table, we've found Jamie Oliver's 'secret ingredient' to make the best gravy possible.
The MasterChef guest judge took to Instagram on Tuesday to share a recipe for his Ultimate Christmas Turkey, which also included his recipes for stuffing and gravy.
"It’s turkey time guys!!!" he captioned the video. "And this is my ULTIMATE turkey, delicious and juicy with gorgeous gravy and scrumptious stuffing! Seriously what a thing of beauty."
As Jamie prepped his turkey, he began working on a tray of vegetables and turkey giblets to create his gravy, saying, "The trivet holds the turkey off the roasting tray and it's the base, also, of your gravy, so it's very very important."
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He continued, "I'm going to get some celery on the bottom, just a couple of little sticks... I've got carrots, just a couple, just clank [cut] these up, put it into the same tray that I mixed the stuffing, so nothing's going to go to waste. Just big ole clunks. Put the clementine in there as well, as that clementine roasts and gets really jammy, that's going to add to this incredible gravy.
"Just quarter the onions, we're also going to get the giblets! Embrace those giblets! It's the neck of turkey and with the hell of my knife, just crack it up, like that. You've got heart, you've got liver, you've got kidney, this is where you get the flavour, don't throw this in the bin."
At this point, Jamie revealed his special addition, saying, "And there's a secret ingredient, right? And it's star anise, and one little star anise will cook beautifully in this gravy. It's going to be amazing.
"Also, just a little piece of cinnamon, just a little inch, some rosemary and a bay leaf. And I can put my turkey now, on top of that rack."
After cooking the turkey for two and a half hours, Jamie took the turkey off the tray and onto a platter to allow it to cool for one and a half hours.
Back to the tray, Jamie pours the fat off the top of the tray, saying you can use it for a casserole, soup or stew.
He removes the bay leaf, the star anise and the cinnamon stick, adding the rest to a saucepan, to which he adds "one generous glass" of red wine, two tablespoons of plain flour to "thicken it beautifully" and a litre and a half of chicken, turkey or vegetable stock. Allow it to thicken for around 30 minutes, and then strain through a sieve, and you're done!
Watch the video here:
Fans loved the video, with one user writing, "Always do my gravy your way."
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"Yum! Thank you! Who knew star anise?" another said.
"Flavour creates memory," a third added.
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