INGREDIENTS

• 1 Pouch Simply Better Irish Made Free Range Chicken Stock
• 1 Tbsp. Simply Better Irish Made Redcurrant Jelly
• 3 Tbsp. Port
• 1 Heaped Tbsp. Plain Flour
• Sea Salt & Freshly Ground Black Pepper

METHOD

1. Pour the turkey juices from the roasting tin into a jug, then spoon off 2 tablespoons of the fat (which will be sitting on the top) and put this back into the unwashed roasting tin. Spoon off any remaining fat from the cooking juices and discard.
2. Put the roasting tin directly on the hob over a gentle heat and stir the flour into the residue in the tin. Cook on the hob for a minute or two, stirring, until golden. Pour in the Madeira, stirring to combine, then gradually add the stock, stirring until smooth after each addition. Bring to the boil and let it bubble for about 10 minutes, until reduced and thickened, stirring occasionally.
3. Whisk in the redcurrant jelly until dissolved, then add the skimmed juices from the roast turkey into the gravy and season to taste. Strain into a warmed gravy boat to serve.