Sunday, December 23, 2012
Spanish Christmas Gravy
This year we made our gravy on Dec 19th and froze it ready to thaw out on Christmas morning, the only remaining ingredient to add will be the juices from the bird which we have pre ordered from our Spanish butcher. To make the gravy we used a large terracotta 'bandeja' or baking tray straight over the gas hob, the bandeja offers a nice depth because there will be some mashing involved later in this recipe!
Gravy Ingredients: (makes 2 litres)
8 Chicken wings
4 Sticks of celery, roughly chopped
5 Large Carrots, roughly chopped
2 Large onions, roughly chopped
2 Fresh bay leaves, torn in half
2 Sprigs fresh rosemary, leaves removed and chopped finely
100g cured pancetta, diced
2 Tbs plain flour
2 Liters water
How to make:
1. Crack the chicken wings using a large kitchen knife but do not cut all the way through.
2. Add the wings, herbs, pancetta and vegetables to the terracotta tray and bake in the oven at 180 degrees for 20 minutes until the chicken wings are cooked.
3. Remove the terracotta tray from the oven and place on the hob, bash all of the ingredients using a masher, part the chicken from the bone if you prefer.
4. Mix in the flour and slowly add the water stirring continuously.
5. Simmer on the hob for 30 minutes before putting through a seive.
6. Leave to cool then freeze.
There will be slightly more than 2 ltrs of gravy depending on how much of the turkey juice you decide to add on Christmas day, this recipe however is for all the juices from a 7kg bird. If using freezer bags try to keep them flat so that the gravy comes out as a slab and is easier to thaw on Christmas day.
Gravy done! That is us for this year but we hope you enjoyed discovering a little bit more about Spanish ceramics and terracotta cookware from Spain, there will of course be much more to come next year but for the meantime we hope you have a Merry Christmas and we wish you a prosperous new year.
Iain & Gayle
Orce Serrano Hams & Ceramics