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24. Traditional gravy for festive birds

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HERE'S HOW WE MAKE IT

Make your own gravy by all means, but while you are there, sweaty, dishevelled and spattering chicken juice on your clothes, we will be stirring our ready-made gravy with one hand while holding a glass of something crisp and chilled in the other. We make our gravy entirely from scratch with free range chicken bones and stock, a soffritto of carrots, onion, celery and garlic, a bit of booze, some rosemary, parsley, bay leaves and a dollop of redcurrant jelly for sweetness. Oh so very very good. 

INGREDIENTS

Chicken stock (free-range chicken bones, carrots, celery, onion, garlic, water, peppercorns, bay leaves, parsley), duck bones, rosemary, bay leaves, star anise, port, redcurrant jelly, red wine vinegar, butter, cornflour (gluten free), salt.

ALLERGENS

CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 LARGE (375ML SERVE)
ENERGY1265.1kj
PROTEIN4.9g
FAT TOTAL5.8g
- SATURATED2.8g
CARBS30.3g
- SUGARS24.6g
SODIUM424.9mg

SIZES

Large:
375ml - enough for at least 6

GOES WITH

Either the citrus-brined turkey or the prosciutto-wrapped turkey breast - and particularly good with roast duck fat potatoes!

PREP, COOK AND SERVE

Fresh product. Suitable for freezing.  Defrost fully before reheating. Once defrosted, reheat and consume within 48 hours. 

Heat gently in a small saucepan or microwave-safe container, stirring occasionally, until piping hot.

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