Make gravy from scratch using delicious rested meat juices, cornflour and stock.
This chicken gravy recipe will make enough for 6-8 people and is best when whipped up just a few minutes before serving. The most important step to making a really flavoursome gravy is the stock. While it's fine to use readymade stock or cubes - as most of us do - you will always get a far superior result from homemade stock, and it’s a great way to use up any leftover bones or carcasses. Although stock and broth may seem similar, broth is richer as it includes added ingredients such as meat and seasoning. Think of stock as a base to cook with, and broth as the finished dish.
- Rested meat juices
- 2 tbsp cornflour
- 1 chicken stock cube
- Scrape the bottom of the roasting tin to release all the caramelised bits - that’s where the flavour lies and strain juices into a separating jug.
- Pour juices into a measuring jug and make up to 500ml with boiling water.
- Add stock cube and stir to dissolve.
- Mix the cornflour with 3 tbsp water.
- Pour the stock into a saucepan and bring to the boil.
- Add the cornflour mixture to the boiling stock, stirring well with a whisk.
- Simmer for 1-2 minutes then serve.
Watch how to make the perfect gravy
Top tips for making chicken gravy
A handy tip from the culinary queen herself, Delia Smith, who recommends adding an onion to the roasting pan with the chicken. As the juices are pale, the caramelised onion will give colour, while also adding an extra layer of flavour.
You can adapt this recipe to making all types of meat gravy. Use a lamb stock and the leftover roast juices for a rich lamb gravy, the same for beef, pork, and you can even make a delicate turkey gravy using our recipe for turkey stock.
How to make beef gravy
When making beef gravy, why not add a small wineglass size of red wine, along with some thyme to the resting juices and then reduce this down with the stock. You could also add in a tbsp of horseradish to give the gravy a real kick.
How to make pork gravy
Pork and apple are a true marriage of flavours, so a natural addition to making a pork gravy would be a crisp apple cider. Add a 500ml bottle in the roasting pan before cooking and use this with the meat juices as the base for your gravy.
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With over 12 years of experience, arts graduate Keiron turned to food to channel his creativity, specifically cake decorating. Keiron set up his wedding cake business in 2015. And, in late 2016 won a scholarship at the world-renowned culinary institute - Le Cordon Bleu, London, where he studied the art of French Pâtisserie. He's worked in some of London’s finest 5-star hotels, collecting a wealth of knowledge along the way. As a Food Writer and Stylist food isn’t just a job, it truly is Keiron's passion.
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