How To Make Gravy

I got the inspiration  to make my very first homemade gravy from my favorite Chef for all time, Jamie Oliver. In order to save some times on the Christmas day, I made my gravy a few days before christmas. Well, indeed, as he said, stress saved!”

As I don’t eat pork, as well as my invitees, I made the gravy without bacon. It is still a perfect companion to your roasted turkey or chicken.


2 red onions
2 carrots
2 sticks of celery
10 chicken wings

2 bay leaves
2 sprigs of fresh sage
2 sprigs of rosemary
2 star anise

Olive oil
Half glass of red wine (60ml)
1 tablespoon of marmite yeast
4 tablespoons plain flour
1 tablespoon of corn flour
2 tablespoons cranberry sauce
salt and pepper

Get-Ahead (few days before serving)

  1. Preheat the oven to 180°C.
  2. Peel the onions, carrots, then roughly chop with the celery.
  3. Put the vegetables in a large roasting tray, add bay leaves, rosemary, sage and star anise.
  4. Break the chicken wings open, bash with a rolling pin / a mortar to help release extra flavour and easier to mash later on. Add the chicken wings to the tray.
  5. Drizzle with some olive oil and season with salt and black pepper. Cook for at least 1 hour / until tender.
  6. Move the ingredients from the tray into large sauce pan. Heat it with a low heat and mash everything with a potato masher.
  7. Add the wine and marmite, and let it simmer for a few minutes.
  8. Add the plain flour first, then pour in 1 liter of boiling kettle water. Simmer until thickened. Add another 1 liter of boiling kettle water. Simmer until thickened and reduced. At this time, you can add the corn flour if you think the gravy is not thicken enough.
  9. Pour it through a coarse sieve into a large bowl. Pushing all the goodness through with the back of a spoon. Taste and season to perfection, cool to room temperature. Cover the bowl with plastic food cover then store it on the fridge/ freezer.

On The Day

  1. If frozen, make sure you defrost it while you put your roasted chicken / turkey on the oven.
  2. When the roasted turkey/ roasted chicken are perfectly cooked. Remove them to a large plate and cover it with double layer tin foil and tea towel. Rest it for at least 2 hours.
  3. Move all the left-over from the roasting tray to a large sauce pan, add cranberry sauce and the get-ahead gravy, let it boil.
  4. Pour it through a coarse sieve into a large bowl. Pushing all the left over goodness through with the back of a spoon.
  5. Your gravy is ready to serve.





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