Add in the salt, pepper, and crumbled stock cubes (plus any meat drippings if you have them) and bring to the boil.
1 tsp salt, ½ tsp black pepper, 3 chicken or turkey stock cubes, *Optional* leftover meat drippings from the roasting pan
Turn down the heat and simmer for 4-5 hours until reduced by half.
Turn off the heat and allow to cool for 10 minutes, then place a fine sieve over a jug. Pour the contents of the pan through the into the sieve, squeezing any juices out with the back of a spoon.
You may have to do this in two goes, as there will be enough bones and veg to fill the sieve twice.
Clean the pan (or use a different sauce pan) and pour in the strained stock.
Bring to the boil, then turn down to a simmer and slowly pour in the cornstarch slurry while stirring with a whisk, until the gravy thickness is to your liking.
3 tbsp cornflour
If you want the gravy to be a darker colour, stir in the gravy browning too.
½ tsp gravy browning
Turn off the heat and allow to cool, then transfer to an air-tight container and place in the refrigerator for up to 2 days, or freeze for up to a month.
If freezing, allow to defrost in the refrigerator overnight.
To reheat, pour into a pan (it will probably be quite jelly-like) and heat over a medium-high heat, whilst stirring with a whisk, until piping hot.
NOTE: If you have meat drippings in your roasting tray from roasting the turkey, you can stir these in now whilst heating the gravy through.
Pour into a warmed gravy jug (I fill mine with water from the kettle for a few minutes to warm it up) and serve.
Video
Notes
Make ahead and refrigerate or freeze:
Once the you've made the gravy, allow to cool, then transfer to an air-tight container and place in the refrigerator for up to 2 days, or freeze for up to a month.
If freezing, allow to defrost in the refrigerator overnight.
To reheat, pour into a pan (it will probably be quite jelly-like) and heat over a medium-high heat, whilst stirring with a whisk, until piping hot.
If you have meat drippings from roasting your Christmas turkey, add them to the pan with the gravy and reheat together.
Nutritional information is approx, per serving. This recipe makes approx 700ml (a little under 3 cups) - which i've divided into 8 servings - meaning each serving is approx 88ml (approx 1/3 cup + 1 tbsp).Will I get enough gravy?This recipe makes approx 700ml (a little under 3 cups) of gravy. If you find you don't have 600-700ml of stock after straining the liquid, you can top up with a little water, as the stock is quite strong after 4-5 hours of simmering. Adding in any turkey drippings mixed with a little boiling water will also increase the amount of gravy slightly.