Bone Marrow Gravy

Name: Bone Marrow Gravy
Prep time: 5 min
Cook time: 3 h 10 min
Total time: 3 h 15 min
Yield: 10-12
Ingredients: 1kg bone marrow; 1kg chicken wings; 1 brown onion, halved, skin-on; Trimmings from any vegetables you have on hand (leeks, carrots, parsnips, etc); Salt &amp; pepper, to season; 1 bulb garlic, halved; 1 litre water; 1 tablespoon white balsamic vinegar; 2 tablespoons soy sauce; 25ml cognac (optional); 2 tablespoons cornflour, stirred into 4 tablespoons of water to make a thickening slurry

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Author:

Bex Blundy

Servings

10-12

Prep Time

5 minutes

Cook Time

190 minutes

Gravy is essential to any roast dinner. At Christmas we can add a bit of luxury to the table with bone marrow, high quality balsamic and a punch of added umami from high quality soy sauce.

Ingredients

1kg bone marrow
1kg chicken wings
1 brown onion, halved, skin-on
Trimmings from any vegetables you have on hand (leeks, carrots, parsnips, etc)
Salt & pepper, to season
1 bulb garlic, halved
1 litre water
1 tablespoon white balsamic vinegar
2 tablespoons soy sauce
25ml cognac (optional)
2 tablespoons cornflour, stirred into 4 tablespoons of water to make a thickening slurry

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Directions

Preheat the oven: to 200°C.
Roast the gravy: Place the wings, bone marrow troughs, vegetable trimmings, halved onion and halved garlic bulb onto a tray, season generously with salt & pepper. Roast for an hour.
Simmer the gravy: Add all of the roasted ingredients to a large sauce pan, scraping off all of the browned bits from the tray, these are all flavour. Scrape out the marrow from inside the bone troughs, too, into the gravy. Cover with 1 litre of water. Simmer on medium heat for 2 hours.
Finish the gravy: One sieved, return the liquid to the pan and add the balsamic vinegar, soy sauce, cognac (if using) and the thickening cornflour slurry. Simmer for 10 minutes, until slightly thickened and glossy.

Recipe Note

Gravy FAQs

Is it worth making your own gravy?

Homemade gravy can be so much richer and tastier than shop-bought. Although it looks like it takes a long time to make, most of this time is hands-off. You can be doing other things whilst the bones are roasting and the stock is simmering.