This easy and flavorful chicken wing gravy by Jamie Oliver is perfect for any roast or holiday meal. Rich and savory, it’s made with simple ingredients like chicken wings, fresh herbs, and smoky bacon, creating a delicious, hearty gravy. You can also add a splash of sherry or port for extra depth!
Ingredients Needed
- 2 onions (200g, 7oz)
- 2 carrots (150g, 5oz)
- 2 sticks of celery (150g, 5oz)
- 2 rashers of higher-welfare smoked streaky bacon (approx. 4 oz/115g)
- 2 fresh bay leaves
- 2 sprigs of fresh sage
- 2 sprigs of fresh rosemary
- 2 star anise
- 10 free-range chicken wings (or 3 chicken drumsticks and 3 chicken legs)
- Olive oil
- Optional: 60ml (1/4 cup) sherry or port
- 4 tablespoons (30g) plain flour
- 2 tablespoons (approx. 40g) cranberry sauce
How To Make Chicken Wing Gravy
- Preheat the oven: Set to 180ºC/350ºF/gas 4.
- Prepare the base: Peel and roughly chop the onions, wash and chop the carrots and celery, and slice the bacon. Add them to a high-sided roasting tray with the bay leaves, sage, rosemary, and star anise. Scatter the bacon on top.
- Prepare the chicken: If using chicken wings, break them open and lightly bash with a rolling pin for extra flavor. Add the chicken to the tray, drizzle with olive oil, and season with sea salt and black pepper. Toss to coat evenly.
- Roast the mixture: Place the tray in the oven and roast for 1 hour, or until the chicken is tender and the vegetables are golden.
- Mash and fry: Transfer the roasted tray to low heat on the hob. Mash the mixture with a potato masher, scraping up the goodness from the bottom of the tray. Fry until golden for deeper flavor.
- Deglaze: If using sherry or port, pour it in now and cook for a few minutes to evaporate the alcohol.
- Thicken the gravy: Gradually stir in the flour to create a paste. Slowly add 2 liters (8 cups) of boiling water, stirring constantly. Simmer for 30 minutes until the gravy thickens and reduces.
- Strain and store: Strain the gravy through a coarse sieve into a large bowl, pressing to extract all the liquid. Cool to room temperature, then store in containers or bags in the fridge or freezer until needed.
- Defrost if frozen: Remove the gravy from the freezer and defrost it in the fridge for 1–2 days before serving.
- Combine with turkey juices: After cooking the turkey, pour the defrosted gravy into the roasting tray with the turkey juices. Heat on the hob, scraping up the sticky bits. Stir in the cranberry sauce to balance the flavor.
- Strain and serve: Strain the gravy into a pan, skim off any fat, and keep warm on low heat until serving. Add any additional turkey resting juices for extra flavor.
Recipe Tips
- Break chicken wings for more flavor: If using wings, break them open and gently bash them with a rolling pin. This helps release rich flavors into the gravy during roasting.
- Simmer to the right thickness: Let the gravy simmer until it coats the back of a spoon. This is the perfect consistency for pouring over your turkey or sides.
- Strain carefully: Use a coarse sieve and press with the back of a spoon to get every bit of flavor while leaving behind herbs, bones, and spices.
- Taste and adjust the seasoning: Before serving, taste the gravy and adjust salt and pepper. Add a small spoonful of cranberry sauce if it needs sweetness or balance.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover gravy cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: After cooling, pour the gravy into a freezer-safe container or bag. It can be frozen for up to 3 months. When ready to use, thaw the gravy in the fridge overnight before reheating.
- Reheat: Pour the gravy into a saucepan and heat on low to medium heat for about 5-10 minutes, stirring occasionally until hot.
Nutrition Facts
Serving Size: 1/4 cup (approximately 60g)
- Calories: 50
- Total Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 10mg
- Sodium: 400mg
- Potassium: 100mg
- Total Carbohydrate: 5g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 2g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Soup
- Jamie Oliver Chicken Korma Recipe
- Jamie Oliver Chicken Liver Pate Recipe
- Jamie Oliver Chicken Tray Bake
Jamie Oliver Chicken Wing Gravy
Description
This easy and flavorful chicken wing gravy by Jamie Oliver is perfect for any roast or holiday meal. Rich and savory, it’s made with simple ingredients like chicken wings, fresh herbs, and smoky bacon, creating a delicious, hearty gravy. You can also add a splash of sherry or port for extra depth!
Ingredients
Instructions
- Preheat the oven: Set to 180ºC/350ºF/gas 4.
- Prepare the base: Peel and roughly chop the onions, wash and chop the carrots and celery, and slice the bacon. Add them to a high-sided roasting tray with the bay leaves, sage, rosemary, and star anise. Scatter the bacon on top.
- Prepare the chicken: If using chicken wings, break them open and lightly bash with a rolling pin for extra flavor. Add the chicken to the tray, drizzle with olive oil, and season with sea salt and black pepper. Toss to coat evenly.
- Roast the mixture: Place the tray in the oven and roast for 1 hour, or until the chicken is tender and the vegetables are golden.
- Mash and fry: Transfer the roasted tray to low heat on the hob. Mash the mixture with a potato masher, scraping up the goodness from the bottom of the tray. Fry until golden for deeper flavor.
- Deglaze: If using sherry or port, pour it in now and cook for a few minutes to evaporate the alcohol
- Thicken the gravy: Gradually stir in the flour to create a paste. Slowly add 2 liters (8 cups) of boiling water, stirring constantly. Simmer for 30 minutes until the gravy thickens and reduces.
- Strain and store: Strain the gravy through a coarse sieve into a large bowl, pressing to extract all the liquid. Cool to room temperature, then store in containers or bags in the fridge or freezer until needed.
- Defrost if frozen: Remove the gravy from the freezer and defrost it in the fridge for 1–2 days before serving.
- Combine with turkey juices: After cooking the turkey, pour the defrosted gravy into the roasting tray with the turkey juices. Heat on the hob, scraping up the sticky bits. Stir in the cranberry sauce to balance the flavor.
- Strain and serve: Strain the gravy into a pan, skim off any fat, and keep warm on low heat until serving. Add any additional turkey resting juices for extra flavor.
Notes
- Break chicken wings for more flavor: If using wings, break them open and gently bash them with a rolling pin. This helps release rich flavors into the gravy during roasting.
- Simmer to the right thickness: Let the gravy simmer until it coats the back of a spoon. This is the perfect consistency for pouring over your turkey or sides.
- Strain carefully: Use a coarse sieve and press with the back of a spoon to get every bit of flavor while leaving behind herbs, bones, and spices.
- Taste and adjust the seasoning: Before serving, taste the gravy and adjust salt and pepper. Add a small spoonful of cranberry sauce if it needs sweetness or balance.
Jamie Oliver Chicken Wing Gravy