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When roasting your bird, chucking in red onion and carrots will help flavour your gravy later. Make sure you add small amounts of hot water to roasting tray and chicken/ turkey to keep it moist and create enough juices for gravy.
Once the bird is roasted, remove and set aside. Transfer juices in the pan/tray to the hob on low heat. Add chicken stock, Worcestershire sauce, bay leaves and marmite to pan. Stir well and bring to a simmer.
Add red wine, black pepper, stir again and cook for 30 mins until gravy has reduced to roughly half.
Once reduced, remove carrots using a slotted spoon and set aside. Stir cornflour into the gravy, bring back to simmer and cook down until gravy has reached desired consistency which is entirely up to personal preference.
Ingredients
Serves Serves 4-6
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