Method

• Preheat the oven to 200C/180Cfan/Gas6.
• Put the chicken wings, onions, carrots, celery, thyme, olive oil and sugar into a roasting tin.
• Roast for 1 hour, stirring after 30 minutes.
• Transfer the contents of the roasting tin into a large saucepan. Add the tomato purée, Black Garlic Paste, fresh stock, balsamic vinegar, stock pot and bay leaves.
• Bring to the boil over a high heat, mix the ingredients together with a spoon, reduce the heat and simmer for 30 minutes.
• Place a colander lined with muslin cloth, over a large bowl. Strain the contents of the saucepan through the muslin cloth. Push down the bones, vegetables and herbs with a potato masher to extract as much flavour as possible. Discard the bones, vegetables and herbs.
• Heat the butter in a separate large saucepan, stir in the flour to make a ‘roux’. Cook for 1 minute.
• Add the strained liquid a little at a time. Bring to a simmer over a medium heat, add the redcurrant jelly and simmer for 15 minutes until thickened.*
• Season to taste with salt and freshly ground black pepper.
• Turn off the heat and allow to cool.

Top Tip: to make-ahead cool completely and chill in the refrigerator for up to two days or freeze for up to 3 months.

Top Tip:* for a thicker gravy, mix 1 teaspoon of cornflour with 1 tablespoon of water then whisk into the gravy and bring back to the boil. NB you can add another teaspoon of cornflour in the same way to reach your desired consistency.

To Serve: defrost the gravy if frozen. Add any cooking and resting juices from the turkey at this point. Reheat in a large saucepan until piping hot. Pour into a gravy jug and serve with BGK’s Black Garlic Christmas Stuffed & Rolled Turkey.