Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions. We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!Submit your query
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
I would like to make Nigella's Allspice Gravy for Christmas but I am cooking a crown as opposed to a whole turkey. I will still be using the brine method. How do I make the stock for the gravy as I won't have the giblets? Thanks in advance
Posted by sianyp. Answered on 22nd Dec 2011 at 12.00
If you do not have any turkey giblets then the easiest way to make a stock for gravy is to substitute chicken wings for the giblets. For the Allspice Gravy recipe in Christmas (p118) you will need 4 whole chicken wings and you can cut these in half at the main joint to help them to fit into your saucepan more easily. As the chicken wings will be fattier than the turkey giblets we suggest that the stock is made 1-2 days in advance so that it can be cooled quickly and chilled. This way the fat that rises to the surface of the stock can be easily skimmed away.
There is no need to cook the wings before making the stock but if you wanted to make a slightly darker stock then you can roast the chicken wings first, at 200c/400F for 30 to 40 minutes, until they are golden brown.
Need some help in the kitchen?
Ask NigellaSubmit your query