Really good chicken gravy recipe
Created by The Tesco Recipes 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
- Dairy-free
- Healthy
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)
Each serving contains
- Energy
- 395kJ 95.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 0.1g
- Sugars
- 3g
of the Reference intake
Carbohydrate 10.2gProtein 2.2gFibre 2.0g
Method
- 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.
- 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.
- 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.
- See more Leftover chicken recipes
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.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
