This get-ahead gravy follows Jamie Oliver’s practical cooking philosophy: do the hard work early, then enjoy stress-free cooking later. It’s ideal for Sunday roasts, festive dinners, or any meal where good gravy matters.
Ingredients
- 1 kg chicken wings or backs
- 2 onions, roughly chopped
- 2 carrots, roughly chopped
- 2 sticks celery, roughly chopped
- 2 tablespoons olive oil
- 2 tablespoons plain flour
- 1 glass dry white wine or cider
- 2 fresh bay leaves
- A few sprigs fresh thyme or rosemary
- 1 teaspoon black peppercorns
- Cold water, to cover
Method
- Preheat the oven to 180°C (fan 160°C). Spread the chicken wings and vegetables into a large roasting tray and drizzle with olive oil.
- Roast for about 1 hour, turning once, until everything is deeply golden and caramelised.
- Transfer the roasted contents to a large saucepan. Place the roasting tray over medium heat, stir in the flour, then gradually whisk in the wine, scraping up all the flavour from the tray.
- Pour this liquid into the saucepan along with the herbs, peppercorns, and enough cold water to fully cover the ingredients.
- Bring to a gentle simmer and cook uncovered for about 1 hour, skimming any foam from the surface.
- Strain the gravy into a clean pan, pressing down to extract maximum flavour. Allow to cool completely.
- Store in airtight containers in the fridge for up to 3 days or freeze for up to 3 months.
To serve: Reheat gently and adjust the consistency with a splash of water or stock. Season to taste and enrich with meat resting juices if available.
Frequently Asked Questions
Can I freeze Jamie Oliver’s get-ahead gravy?
Yes. Once cooled, the gravy freezes very well for up to three months. Defrost overnight in the fridge before reheating.
What can I use instead of chicken wings?
Chicken backs, carcasses, or even turkey wings work well and still provide excellent depth of flavour.
How do I thicken the gravy if needed?
Simmer it a little longer to reduce naturally, or whisk in a small amount of flour mixed with cold water.
Is this gravy suitable for different meats?
Absolutely. This base works well with chicken, turkey, pork, and even vegetable roasts when finished with appropriate juices.
How far ahead can I make this gravy?
You can prepare it up to three days ahead if refrigerated, or several weeks ahead if frozen.
