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Really good chicken gravy recipe

Really good chicken gravy recipe

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Created by The Tesco Real Food team

Homemade gravy is a great way to use up a whole roast chicken. This recipe simmers celery, carrots, and thyme low and slow for over an hour, creating a deep, aromatic flavour. Serve it with your next Sunday roast, or try it as a stock or silky chicken pie sauce. See method

  • Serves 6-8 (makes 900ml)
  • Takes 1 hr 40 mins
  • 95 calories / serving
  • Freezable
  • Healthy
  • Dairy-free

Ingredients

  • 1 chicken carcass (from a 1.9kg roasted chicken), skin discarded
  • 2 tbsp vegetable oil
  • 2 carrots, scrubbed and roughly chopped
  • 2 celery sticks, chopped
  • 1 onion, cut into wedges
  • 2 bay leaves​
  • 2 fresh thyme sprigs
  • 1 tsp whole peppercorns
  • 70g plain flour
  • 75ml white wine (optional)
High in vitamin A and a source of fibre

Each serving contains

  • Energy

    395kj
    95kcal     5%

  • Fat

    5g 6%

  • Saturates

    1g 3%

  • Sugars

    3g 3%

  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 10.2g Protein 2.2g Fibre 2g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Break the chicken carcass into smaller pieces and add to a high-sided roasting tray with the oil, vegetables, bay, thyme and peppercorns. Roast for 45 mins, stirring after 30 mins, until everything is golden and charred at the edges.
  2. Stir in the four to coat well, then spoon everything into a saucepan set over a low heat. Slowly stir in the wine, if using (or 75ml boiling water), followed by another 200ml boiling water, so the four dissolves into a smooth paste. Pour in another 1.3ltrs boiling water and stir well.
  3. Bring to a gentle boil, then simmer over a low heat for 30 mins, stirring occasionally, or until reduced and thickened. Pour through a sieve into a clean pan, using the back of a spoon to remove as much liquid as possible from the chicken and roast veg. Season before pouring into a jug to serve.

Tip: For a quicker gravy with a less intense favour, skip step 1; add everything to a saucepan with the oil. Cook for 10 mins, then continue from step 2.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Leftover chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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