Make-Ahead Gravy Recipe

Make-ahead gravy

  • serves 10
  • Easy

This will save you juggling pans on Christmas day and you can even make and freeze it if you want to get really ahead. Add any last-minute juices from the turkey to this when you reheat it for an extra bump of flavour



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


  • 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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Nutritional Information

  • Kcals 126
  • Fat 6.4g
  • Saturates 2.2g
  • Carbs 4.9g
  • Sugars 2.6g
  • Fibre 0.9g
  • Protein 6.9g
  • Salt 0.4g