Real gravy

Name: Real gravy
Cook time: 40 min
Total time: 100 min
Yield: 12
Ingredients: 3 shallot unpeeled; 400 g celeriac; 300 g winter carrot; 500 g chicken drumstick; 2 medium oranges; 2 dried laurel leaves; 1 el fennel seed; 100 g low fat smoked bacon strips; 2 toe garlic unpeeled; 3 twig fresh thyme; 3 el traditional olive oil; 2 el wheat flour; 1 liter water hot

Homemade jus of shallot, celeriac, winter carrot, chicken, orange, bay leaf, bacon, fennel seed, garlic and thyme.

Ingredients

Kitchen Stuff

1 refractory baking dish or baking tin (approx. 30 x 40 cm)
1 puree tamper

Directions

Preheat the oven to 180 ° C.
Cut the unpeeled shallots into quarters. Peel the celeriac and cut into large pieces. Cut the carrot into pieces of 2 cm.
Make notches in the chicken drumsticks and halve the oranges.
Put the shallot, celeriac, carrot, drumsticks, orange, bay leaf, fennel seed, bacon, unpeeled garlic and thyme in a refractory oven dish.
Sprinkle with salt and salt.
Drizzle with oil, scoop and grill for 1 hour in the middle of the oven. Spoon halfway.
Take the dish out of the oven and put it on low heat. Remove the orange halves from the dish and allow to cool slightly.
Scrape the cakes with a wooden spoon, press the vegetables flat and stir in the flour. Let cook for 5 minutes on low heat. Stir occasionally.
Carefully squeeze the orange halves over the dish and add the hot water.
Bring to the boil and cook over medium heat for 15 minutes. Stir frequently.
Pour through a sieve and collect the gravy. Using a pestle or wooden spoon, press the vegetables and chicken extra into a colander and collect the juices.
Season the gravy with pepper and salt.