24. Traditional gravy for festive birds
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.
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.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|LARGE (375ML SERVE)|
375ml - enough for at least 6
Either the citrus-brined turkey or the prosciutto-wrapped turkey breast - and particularly good with roast duck fat potatoes!
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.