Get Ahead Gravy
If you're anything like me, weeknight dinners are all about being quick and efficient while still making something delicious. Gravy is that magic touch that can transform any meal into a comforting family dinner. I discovered this Get Ahead Gravy recipe last Thanksgiving when I wanted to spend less time in the kitchen and more time with the family. It has become a staple, especially when we need something that tastes rich without much fuss. Seriously, Alex and Sarah can’t get enough of it!
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Have you tried our gluten-free lemon crinkle cookies? They’re the perfect sweet treat to pair with your hearty meal.
Why you’ll love this recipe
This gravy is incredibly versatile and convenient to prepare in advance. With deeply rich flavors from roasted vegetables and chicken, it adds that homemade touch to any dish. It's perfect for those busy nights when you need dinner on the table, plus, it freezes beautifully for future meals.
Ingredients
- 2 large brown onions, peeled and roughly chopped
- 2 large carrots, peeled and roughly chopped
- 2 celery stalks, roughly chopped
- 4 rashers streaky bacon, sliced thickly
- 2 fresh bay leaves
- 2 sprigs fresh sage
- 2 sprigs fresh rosemary
- 10-12 chicken wings
- Olive oil
- 4 tablespoons plain flour
- 60 ml dry sherry or white wine
- Sea salt
- Black pepper, freshly cracked
- 2 tablespoons cornflour mixed with some water
- Parsley, finely chopped (optional)
- Chives, finely chopped (optional)
Step-by-step instructions
- Preheat the oven to 200°C (390°F) (without fan).
- Place the onions, carrots, celery, bacon, bay leaves, sage, and rosemary into a large, high-sided roasting dish.
- Break the chicken wings so that the bones are cracked in places, but the wings are still intact, and place them on top of the other ingredients in the roasting dish.
- Drizzle with olive oil and season generously with sea salt and freshly ground pepper.
- Roast for 1 hour or until the chicken wings are golden and nicely browned.
- Remove the roasting dish from the oven and place it on the stove over medium-high heat.
- Sprinkle over the flour and let it cook for several minutes.
- Add the sherry or white wine, and let it bubble away for a few minutes until most of it has evaporated.
- Add enough boiling water to just cover the ingredients (about 1.5-2 litres or 6-8 cups).
- Simmer over medium heat for about 30-45 minutes, topping up with boiling water as necessary.
- Use a potato masher to squash and mash everything together during this time.
- Once the mixture looks like mush, strain everything through a fine sieve into a large bowl or jug.
- Skim off and discard any excess fat from the surface of the gravy stock.
- Let the gravy stock cool before storing it in the fridge or freezer.
- To finish, bring the gravy stock to a simmer in a large saucepan over medium-high heat.
- Taste the gravy stock for seasoning.
- Pour the pan juices from the roast into the gravy and taste for seasoning.
- If the gravy is too thin, add cornflour slurry to thicken.
Recipe tips & variations
- Use fresh herbs for the best flavor, but dried herbs work well in a pinch.
- For a different twist, substitute turkey wings if you're making this for a holiday meal.
- If you're out of sherry or wine, a splash of apple cider vinegar or lemon juice works too.
Storage & reheating
Store any leftover gravy in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. When reheating, do so gently over medium heat. If it’s too thick after cooling, just add a splash of water or stock to reach the desired consistency.
FAQs
Can you make Jamie Oliver’s Get Ahead Gravy in advance and freeze it?
Absolutely! This gravy is designed to be made ahead and freezes wonderfully. Just let it cool, then store it in an airtight container in the freezer.
What gives Get Ahead Gravy its rich flavor and deep color?
The richness and depth of this gravy come from the roasting process, where the caramelization of the vegetables and chicken wings takes place, along with the addition of sherry or wine.
How do you thicken gravy if it turns out too thin?
Simply mix a bit of cornflour with water to make a slurry, then stir it into the simmering gravy until you reach your desired thickness.
Can you make this gravy gluten-free without affecting the texture?
Definitely! Just substitute the plain flour with a gluten-free blend or cornstarch for the same thick and luscious texture.
Recipes you may like
- Gluten-free lemon crinkle cookies
- Creamy mango banana smoothie for a fresh morning boost
- Pineapple green smoothie
Get Ahead Gravy
- Total Time: 1 hour 45 minutes
- Yield: Serves 8
- Diet: Gluten-free option available
Description
Delicious and versatile gravy recipe perfect for busy weeknight dinners.
Ingredients
- 2 large brown onions, peeled and roughly chopped
- 2 large carrots, peeled and roughly chopped
- 2 celery stalks, roughly chopped
- 4 rashers streaky bacon, sliced thickly
- 2 fresh bay leaves
- 2 sprigs fresh sage
- 2 sprigs fresh rosemary
- 10-12 chicken wings
- Olive oil
- 4 tablespoons plain flour
- 60 ml dry sherry or white wine
- Sea salt
- Black pepper, freshly cracked
- 2 tablespoons cornflour mixed with some water
- Parsley, finely chopped (optional)
- Chives, finely chopped (optional)
Instructions
- Preheat the oven to 200°C (390°F) (without fan).
- Place the onions, carrots, celery, bacon, bay leaves, sage, and rosemary into a large, high-sided roasting dish.
- Break the chicken wings so that the bones are cracked in places, but the wings are still intact, and place them on top of the other ingredients in the roasting dish.
- Drizzle with olive oil and season generously with sea salt and freshly ground pepper.
- Roast for 1 hour or until the chicken wings are golden and nicely browned.
- Remove the roasting dish from the oven and place it on the stove over medium-high heat.
- Sprinkle over the flour and let it cook for several minutes.
- Add the sherry or white wine, and let it bubble away for a few minutes until most of it has evaporated.
- Add enough boiling water to just cover the ingredients (about 1.5-2 litres or 6-8 cups).
- Simmer over medium heat for about 30-45 minutes, topping up with boiling water as necessary.
- Use a potato masher to squash and mash everything together during this time.
- Once the mixture looks like mush, strain everything through a fine sieve into a large bowl or jug.
- Skim off and discard any excess fat from the surface of the gravy stock.
- Let the gravy stock cool before storing it in the fridge or freezer.
- To finish, bring the gravy stock to a simmer in a large saucepan over medium-high heat.
- Taste the gravy stock for seasoning.
- Pour the pan juices from the roast into the gravy and taste for seasoning.
- If the gravy is too thin, add cornflour slurry to thicken.
Notes
- Use fresh herbs for the best flavor, but dried herbs work well in a pinch.
- For a different twist, substitute turkey wings if you're making this for a holiday meal.
- If you're out of sherry or wine, a splash of apple cider vinegar or lemon juice works too.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Sauces
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 100
- Sugar: 1g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 20mg
