Freeze-ahead golden gravy recipe

1. Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the carrots, onions, celery and chicken in 1 layer in a roasting tin. Drizzle over the oil, season and toss to coat. Roast for 1 hr, stirring halfway, until the veg is soft and the chicken is golden brown.

2. Transfer to a large stockpot or casserole. Add 100ml boiling water to the tin and scrape any bits from the bottom. Add to the pan.

3. Add the herbs and 1.5ltrs of cold water to cover the meat, adding more water if needed. Bring to the boil, then simmer gently over a medium-low heat for 45 mins.

4. Strain through a sieve into a clean pan. Discard the leftover solids.

5. Leave to settle for 1 min, then skim off any fat from the surface. Bring back to a gentle simmer, add the wine and simmer for 10 mins. Mix 4 tbsp cornflour with 6 tbsp cold water to make a paste, then gradually whisk into the gravy. Simmer for 10-20 mins until thickened to your liking; season.

6. Pour in the resting juices from the turkey crown tin and transfer to a jug to serve.

Get ahead: Make to the end of step 5, then cool to room temperature and transfer to freezer-proof containers. Freeze for up to 3 months; defrost overnight in the fridge, transfer to a saucepan and heat until piping hot.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Gluten-free Christmas recipes