Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
Cook chicken or turkey as per pack instructions.
In a heavy based pan, add the Lucy Bee Coconut Oil and sauté the carrots, onion and celery until soft, then remove from the heat. You can do this ahead of time and set aside while the chicken is cooking.
Once cooked, remove the chicken or turkey from the pan, leave to cool slightly and spoon off any excess fat.
Place the roasting tin you used to cook the meat in, onto the hob, or alternatively pour the juices into a saucepan. Add the Madeira/Marsala or Sherry and, using a wooden spoon or spatula, gently scrape all bits from the pan. Continue stirring over a medium heat until you have a syrupy consistency.
Add the stock and seasoning to this and stir in, then remove from the heat.
If you sautéed the vegetables ahead of time, these now need to be heated over a medium heat. Add the flour and mix thoroughly, before slowly adding the stock mixture stirring all the time to avoid lumps (nobody likes lumpy gravy!!)
Simmer for about 20 minutes or until you have the desired consistency.