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Chicken Gravy Recipe


You've roasted your chicken, left it to rest and now it's time to make the chicken gravy. Chicken is the best gravy to serve alongside your roast bird as it is made from the juices of the bird plus a few other simple ingredients.

If you don't have any poultry stock in your freezer, don't panic, you can use a ready made stock, or a good quality stock cube.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 3/4 litre gravy


  • 1¼ pints/1 liter poultry stock
  • 2 tbsp all purpose/plain flour
  • ¼ pint/150 ml dry white wine
  • 2 tsp redcurrant jelly


  • Pour all the juices from the roasting tin or foil in which you have roasted your chicken into a bowl or jug.
  • Spoon off all the fat which will float to the surface and discard. Place the roasting tin in which you cooked the bird on a high heat on the stove top, add the flour and stir to scrape up all the sediment from the tin. Cook for one minute.
  • Pour in the wine and stir well then add the stock. Bring to the boil and simmer for 5 minutes.
  • Add the chicken juices, minus the fat, bring back to the boil and cook for a further 3 minutes.
  • Add the redcurrant jelly stir until dissolved then strain through a fine sieve into a gravy boat or serving jug.

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