Save yourself time on the day with this easy make-ahead gravy, then also check out our recipes for onion gravy, turkey gravy and beef gravy.


  • 1 kg chicken wings
  • 2 onions, quartered
  • 3 carrots, halved
  • 3 stalks celery, halved
  • a few whole cloves garlic
  • rapeseed or olive oil
  • 1 litre chicken stock
  • 300ml white wine
  • 2 bay leaves
  • a few sprigs thyme
  • 25g butter
  • 25g plain flour
  • 1-2 tbsp redcurrant jelly


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Put the chicken wings, veg and garlic in the biggest roasting tin you have. Add a couple of tbsp of oil and toss everything together.

  • STEP 2

    Roast for 1 hour giving everything a stir halfway through.

  • STEP 3

    Tip in the chicken stock, wine, bay leaves and thyme, cover tightly with foil then cook for another 20 minutes.

  • STEP 4

    Heat the butter in a large pan, stir in the flour, and cook, stirring until it turns golden brown.

  • STEP 5

    Take the tin out of the oven and pour the liquid through a metal colander into a large bowl. Use a small pan to press down on all the ingredients left in the roasting tray. Put the crushed ingredients from the roasting tray into the colander and continue to squeeze.

  • STEP 6

    Re-strain the liquid through a sieve to get rid of smaller pieces.

  • STEP 7

    Gradually add the liquid to the roux in the pan, stirring. Once all the liquid is mixed in, bring to a simmer, add the redcurrant jelly and season. Simmer for 15 minutes. Chill or freeze until needed. Add any cooking and resting juices from the roasted turkey and reheat before serving.


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