Name: Ultimate Christmas Gravy
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 8
Cuisine: British
Ingredients: 2kg Chicken Wings; 300ml White Wine; 3 Onions; 2 Carrots; 2 Celery Sticks; 2L Good-Quality Chicken Stock; Small Bunch of Thyme (25g); Small Bunch of Rosemary (25g); 4 Bay Leaves; 2 Tsp Cornflour; Splash of Sherry Vinegar (Optional); Olive Oil; Salt; Black Pepper

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Nothing binds a roast dinner together like a few gallons of gravy. This Christmas gravy recipe is completely worth the time and effort.

Ultimate Christmas Gravy

Heat the oven to 220°C. Chuck the chicken wings onto a tray and coat with a little olive oil. Slide into the oven for 20-25 mins until golden-brown. Whip the tray out and tip in the white wine, then return the tray to the oven for 10 mins.

Chunk-up the veggies and add to a large saucepan with a shot of oil. Set over a high heat and caramelise for 5-10 mins. Tip in the wine and chicken wings and your herbs, scraping all the flavour from the tray as you go, and add the chicken stock. 

Bring to a simmer and let it blip away for 75 mins. Tip through a sieve and reduce by one third to thicken. Add 2 Tsp to the cornflour in a small bowl and mix to combine. Tip this slurry into the pan and whisk to thicken into a gravy. 

Season with salt and pepper and a splash of sherry vinegar, if needed. 

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Ben Lippett

Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.

British

Sides

Heat the oven to 220°C. Chuck the chicken wings onto a tray and coat with a little olive oil. Slide into the oven for 20-25 mins until golden-brown. Whip the tray out and tip in the white wine, then return the tray to the oven for 10 mins.

Chunk-up the veggies and add to a large saucepan with a shot of oil. Set over a high heat and caramelise for 5-10 mins. Tip in the wine and chicken wings and your herbs, scraping all the flavour from the tray as you go, and add the chicken stock.

Bring to a simmer and let it blip away for 75 mins. Tip through a sieve and reduce by one third to thicken. Add 2 Tsp to the cornflour in a small bowl and mix to combine. Tip this slurry into the pan and whisk to thicken into a gravy.

Season with salt and pepper and a splash of sherry vinegar, if needed.

Christmas

Chicken Wing

Gram

White Wine

Millilitre

Onion

Carrot

Celery

Stick

Chicken Stock

Litre

Thyme

Rosemary

Bay Leaf

Cornflour

Teaspoon

Sherry Vinegar

Olive Oil

Salt

Black Pepper

Sauces

Homepage

Breadcrumbs

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Ultimate Christmas Gravy Recipe

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