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Gravy should be really easy to make, but it doesn’t always go to plan. Even though gravy is made of a few affordable ingredients and takes no more than half an hour to make, sometimes it’s tricky to get the consistency right. Here’s Jamie Oliver’s chicken gravy recipe and the secret to thickening gravy.

Chicken gravy recipe

This recipe serves four and takes 25 minutes to prepare.


  • roast chicken
  • roasted vegetables
  • 1 heaped dessertspoon plain flour
  • 1 wineglass red or white wine, or cider, or a good splash of port or sherry
  • 1 litre organic stock

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Step one

When you come to make your gravy, your chicken will be covered and resting and you’ll have your tray of chicken juices and vegetable trivet in front of you.

Using a spoon, carefully remove 90 percent of the hot fat from the tray by angling it away from yourself and scooping off the fatty layer that settles on top.

Step two

Put the tray back on the hob over a high heat.

Add the flour, stir it around and, holding the tray steady with a tea towel in one hand, use a potato masher to mash all the veg to a pulp – don’t worry if it’s lumpy.

You can rip the wings off the chicken and break them up into the tray to add more flavour at this point.

Step three

When everything is mixed and mashed up, add the alcohol to give a little fragrance before you add your stock (the alcohol will cook away).

Keep it over the heat and let it boil for a few minutes.

Pour the stock into the tray, or add one litre of hot water.

Bring everything in the pan to the boil, scraping all the goodness from the bottom of the pan as you go.

Reduce the heat and simmer for 10 minutes, or until you’ve achieved the gravy consistency you’re looking for.

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Step four

Get yourself a large jug, bowl or pan and put a coarse sieve over it.

Pour your gravy through the sieve, using a ladle to really push all the goodness through.

Discard any veg or meat left behind.

At this point, you’ve got a really cracking gravy, and you can either serve it straight away or put it back on the heat to simmer and thicken up.

How to thicken gravy

Gravy is unappealing when it’s too thin and watery.

While the recipe above is sure to present you with gravy of the perfect consistency, some recipes won’t!

One way to thicken up gravy is by adding flour or cornstarch.

Mix flour or cornstarch with water and stir it until it’s smooth, and then add it to the gravy bit by bit.

Pop the gravy on a low heat source and stir. Remove it when it is thick enough.

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