The name says it all. Nothing from a packet, crammed full of flavour and the perfect match to a sensational piece of meat.
- 1 large carrot
- 1 red onion or leek
- 1 clove garlic
- 2 sticks of celery
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 litre of chicken or vegetable stock (recipe for my homemade one here)
- 1/2 tsp turmeric
- 1 tsp ground cumin
- large handful of fresh parsley
- Finely dice the carrot, onion/leek and celery then add to a saucepan with the coconut oil and sweat on a very gentle heat for 15-20 minutes until soft.
- Grate or mince your garlic finely then add the the pan with the rosemary, thyme, cumin and turmeric. Sauté for a couple of minutes to release the fragrant oils then add the stock.
- Leave to simmer gently for 35-45 minutes until reduced in volume by half, make sure to scrape any residue from the side of the pan into the sauce as this contains loads of lovely, concentrated flavour.
- Use a hand blender to purée until smooth, add a few good grinds of black pepper and that’s your gravy done 🙂 if you feel it’s a tad too thick add a splash of hot water to thin.
- Finely chop the fresh parsley and stir through, check the seasoning and serve.
If serving with my No Effort Roast Chicken – whilst the bird is resting spoon off any excess fat from the tin then pour a cup of boiling water into the roasting dish and use a spoon to scrap any crispy bits from the sides. Add this to the gravy and leave to simmer again for a few minutes before adding the finely chopped fresh parsley. When carving the bird you can also remove the lemon and add the inside of the chicken infused, roasted fruit to the sauce. Talk about a flavour sensation!