Make-ahead gravy

Make-ahead gravy

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr, 10 mins

Skill level



Serves 8

Prepare this traditional accompaniment to roast dinner before the main event - use off-cuts and plenty of onion to add flavour and colour

Nutrition and extra info

  • Freezable
Nutrition info

Nutrition per serving

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  1. Heat oven to 220C/200C fan/gas 7. Tip the chicken wings into a roomy roasting tin with the turkey neck (if using), carrots, onions, celery and thyme. Scatter over the sugar, toss in the oil and roast for 50 mins until brown and lightly charred.
  2. Get the kettle on. Put the roasting tin on a low heat, stir in the tomato purée and flour, and cook until sticky. Splash in the balsamic vinegar, then pour over 1.5 litres water to just cover all the ingredients. Bring to a simmer. Crumble in the stock cube and use a potato masher to mash all the ingredients together to release the flavour.
  3. Simmer everything for 20 mins until you have a tasty thickened gravy, then strain it through a sieve, pushing down hard on all the mushy veg. Cool and chill for up to 3 days, or freeze for up to 3 months.
  4. Heat the gravy to serve, adding roasting juices from your turkey, if you like.

Recipe from Good Food magazine, December 2012

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Ratchelle's picture
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Very bland, even with wine.

d1zzyd1's picture

I've just made this ready for Christmas. Having read previous comments I also added a splash of wine. It's really lovely light gravy, perfect for chicken/turkey. I had to roast for longer, but that's because, as I've now just discovered, I forgot the oil!!

hodsonkl's picture
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Agree with comments above. Made before Xmas and froze, which was great help on Xmas day. Added turkey juices; in hindsight should have added some red currant jelly or wine as well.

nicoladavis's picture

good base for xmas gravy. i added turkey juices and some port. was very good and made less work on xmas eve

tanoriginal's picture
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Easy to make but a bit lacking in flavour so I added some white wine and a splash of Worcestershire sauce. It's in the freezer now, ready for Christmas!