The only gravy recipe you need

Name: The only gravy recipe you need
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: 6
Ingredients: 1 large onion (unpeeled), roughly chopped; 1 large carrot, roughly chopped; 1 large celery stalk, roughly chopped; 950 g (2 x 475g packs) chicken wings; 1 small bulb garlic, halved lengthways; 6 fresh bay leaves; 20 g pack thyme sprigs; 2 tbsp Vegetable oil; 5 tbsp plain flour; 200 ml red wine; 1.3 L fresh chicken stock; 1 tbsp Worcestershire sauce

It’s a bold claim but it’s a fair one. This gravy will take you from Sunday roasts to Christmas. Make it 2-3 days (or a couple of weeks, if being frozen) ahead, then just heat through to serve. It makes a great sidekick to chicken, venison, turkey or beef.

0 out of 5 stars(0) Rate this recipe

Serves6
CourseAccompaniment
Prepare15 mins
Cook1 hr 35 mins
Total time1 hr 50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 large onion (unpeeled), roughly chopped
1 large carrot, roughly chopped
1 large celery stalk, roughly chopped
950g (2 x 475g packs) chicken wings
1 small bulb garlic, halved lengthways
6 fresh bay leaves
½ x 20g pack thyme sprigs
2 tbsp Vegetable oil
5 tbsp plain flour
200ml red wine
1.3 L fresh chicken stock
1 tbsp Worcestershire sauce

Preheat the oven to 200°C, gas mark 6. Put the onion, carrot, celery, chicken wings, garlic, bay leaves and thyme in a large roasting tin. Add the oil, mix well, spread the ingredients out evenly and roast for 30 minutes. Turn everything over, then roast for a final 50-55 minutes, or until well browned.
Carefully transfer the roasting tin (with the roasted meat and veg) to the hob, sprinkle over the flour, stir well and cook over a high heat for 1-2 minutes. Add the wine and bring to the boil, scraping the base of the tin with a wooden spoon. Bubble for another few minutes, then add the stock and Worcestershire sauce. Bring to the boil again and bubble briskly for 5-7 minutes until thickened.
Strain well over a bowl, pressing hard with the spoon to extract all the flavour. Season and transfer to a gravy jug. Serve immediately, or allow to cool, pour into airtight containers and chill for up to 6 days (or freeze for up to 2 months).

Typical values per serving when made using specific products in recipe