My husband is a proud northerner from Lancashire – and he’ll admit that he likes to douse a cup of gravy over anything he eats. He even mops up the gravy boat with bread.
Most of us love gravy with our roast chicken or beef, with all the trimmings. Who has no gravy with sausage and mash? No one I know! We even love KFC gravy with fried chicken.
Good gravy is essential for most meals – especially for Christmas dinner and Thanksgiving. This make ahead Christmas gravy is my secret to stress-free holiday cooking.
Why make this easy homemade gravy
While shop-bought gravy or gravy granules are convenient, homemade chicken gravy tastes far superior. You really can taste the difference.
It’s worth the extra effort, especially when you want make ahead gravy for roasted turkey for the big day. Once you try this easy recipe, you’ll make it time and time again.
It’s the best homemade gravy ever.
Why this is the perfect make ahead Christmas gravy
Yes, this is absolutely a make ahead gravy – and that’s what makes it perfect for Christmas and holiday cooking.
I always make this easy Christmas gravy ahead of time when cooking for family and friends. It’s one less thing to worry about on the day you’re entertaining.
I do this make ahead gravy every Christmas. You can also use this recipe for Thanksgiving gravy if you celebrate it.
You’ve got so many other elements to focus on that you want to make your celebration dinner as stress-free as possible. All you do is take this make-ahead turkey gravy out of the freezer two days before, then reheat and add meat juices from your roasting pan.
Time savings: Make it weeks ahead, freeze it, and just reheat on the day.
- 1 kg chicken wings
- 2 onions, peeled and chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves
- 200g pancetta cubes
- 2 bay leaves
- 1 star anise (optional)
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- Plain flour (about 3-4 tablespoons)
- Olive oil
- Salt and black pepper
How to make Christmas gravy from scratch
Step 1: Roast the base
Preheat your oven to 180°C (350°F). Peel and chop the onions and carrots, then add those alongside the celery, garlic, and herbs to a deep roasting tin.
Lay the chicken wings on top. Season the chicken with salt and black pepper, then drizzle olive oil over everything.
Place the roasting tin in the oven and roast for one hour – or until the chicken wings are golden brown and the vegetables are soft.
Step 2: Extract the flavour
Carefully remove the roasting tin from the oven and place it on the hob/stove on low to medium heat. Using a potato masher, press the chicken wings into the vegetables, squeezing as much of the chicken drippings out as possible.
Continue doing this to get all the flavour out. You want all the browned bits from the bottom of the roasting pan – the longer you cook this, the deeper the colour of your gravy.
Step 3: Make the gravy
Add the flour and stir through, making sure it’s combined. Don’t worry about lumpy gravy – we’ll strain it later.
Once the flour has been stirred through, slowly add 2 litres of boiling water. Simmer the gravy for 20-30 minutes until it has thickened.
When you’re happy with the consistency, get a large bowl and fine-mesh strainer. Pour the gravy through, pushing as much of the juices out as possible with the back of a spoon.
Step 4: Cool and freeze for Christmas
Once you’ve cooled the gravy completely, add it to an airtight container and freeze until two days before you need it. It keeps beautifully for up to 3 months.
This is your make ahead Christmas gravy sorted – no stress on the big day!
How to reheat your make ahead gravy on Christmas Day
Take your frozen gravy out 48 hours before Christmas and let it defrost in the fridge. Once your turkey or roast is cooked, remove it to a board or platter and wrap with foil to rest.
Skim any fat from the roasting tray, then pour your defrosted gravy into the tray with all the meat juices. Bring to the boil on the hob and scrape up all those sticky bits from the base.
Once your gravy is piping hot, carefully strain through a sieve into a pan. Leave it on the lowest heat until you’re ready to serve.
Skim away any fat that rises to the top, and add any extra resting juices from your meat. Stir through some butter if you wish before serving.
Can you substitute or add other ingredients?
Yes, this Christmas gravy recipe is versatile. For cost-effectiveness and ease, I use dried herbs as I already have them in my store cupboard. However, you can use fresh herbs or add sage, parsley, or tarragon.
If you don’t have star anise, leave it out. If you don’t have pancetta cubes, use sliced bacon pieces or sausage meat.
Want extra depth of flavour? Add a spoonful of cranberry sauce and stir it through – perfect for Christmas turkey gravy.
Tailoring your gravy to your main course
For beef dishes, add a bit of red wine. For roasted chicken, white wine or extra herbs work beautifully. For turkey, this recipe works perfectly with turkey drippings added.
You can even substitute the chicken wings for turkey wings before roasting. To make an even richer gravy, stir through some unsalted butter while heating it with the meat drippings.
What if the gravy isn’t thick enough?
Your preference might mean you’d prefer this homemade gravy a little thicker. While you’re heating the gravy, you can add a cornstarch slurry – mix cornstarch with the same amount of cold water.
Add this to the gravy and stir through. This should give you your desired consistency.
Common mistakes when making Christmas gravy
Not roasting long enough: The vegetables and chicken need to be properly caramelised for deep flavour. Don’t rush this step.
Skipping the mashing step: Using the potato masher to press everything together extracts maximum flavour from the chicken and vegetables.
Adding flour too quickly: Stir the flour in gradually to avoid lumps, though straining fixes this anyway.
Not scraping the pan: Those browned bits on the bottom are pure flavour. Scrape them up when you’re reheating with the meat juices.
Top tips for perfect make ahead gravy
Make it well in advance: This gravy freezes beautifully for up to 3 months. Make it in November for a stress-free Christmas.
Experiment with flavours: Add Worcestershire sauce or a splash of wine to enhance the flavours when reheating.
Adjust consistency: Gravy thickens as it cools, so it’s okay if it seems thin initially. You can always add more water or let it simmer longer.
Use quality ingredients: While this is economical, using good pancetta and fresh vegetables makes a noticeable difference.
What to serve with this Christmas gravy
This homemade Christmas gravy is perfect for:
- Christmas turkey or roast chicken
- Roast beef with Yorkshire puddings
- Sausage and mash
- Sunday roasts all year round
- Shepherd’s pie or cottage pie
- Pork loin or roast lamb
It’s versatile enough for any roast dinner but really shines at Christmas and Thanksgiving.
Storage and freezing instructions
To freeze: Cool the gravy completely, pour into freezer-safe containers, and freeze for up to 3 months. Label with the date.
To defrost: Transfer to the fridge 48 hours before you need it. Never defrost at room temperature.
To store in fridge: Keep in an airtight container for up to 3 days. Reheat thoroughly before serving.
Reheating: Always bring to a full boil when reheating, especially after defrosting. This ensures it’s safe and brings back the silky texture.
Frequently asked questions about Christmas gravy
Can I make this gravy ahead of time for Christmas?
Yes! This is specifically designed as a make ahead Christmas gravy. Make it weeks before, freeze it, and reheat on Christmas Day with your turkey drippings.
How far ahead can I make Christmas gravy?
You can make this gravy up to 3 months ahead and freeze it. Take it out of the freezer 48 hours before Christmas to defrost in the fridge.
Can I use turkey wings instead of chicken?
Absolutely! Swap chicken wings for turkey wings if you prefer. The method stays exactly the same.
What if I don’t have pancetta?
Use bacon pieces or even sausage meat instead. The smoky flavour adds depth to the gravy.
How do I thicken gravy that’s too thin?
Make a cornstarch slurry (equal parts cornstarch and cold water) and stir it into the simmering gravy until it reaches your desired consistency.
Can I make this gravy vegetarian?
For a vegetarian version, skip the chicken wings and pancetta. Roast extra vegetables and mushrooms instead, and use vegetable stock or water.
Should I add wine to my Christmas gravy?
You can! Red wine works beautifully with beef or lamb. White wine complements chicken or turkey. Add it when you’re reheating with the meat juices.
How do I stop gravy from being lumpy?
Always strain your gravy through a fine-mesh sieve. This removes any lumps and gives you silky-smooth gravy every time.
Can I double this recipe for a big Christmas dinner?
Yes! Use a larger roasting tin and double all ingredients. You may need to roast for slightly longer to get proper caramelisation.
What’s the best way to reheat frozen gravy?
Defrost in the fridge for 48 hours, then reheat in the roasting tin with your meat juices. Bring to a full boil and strain before serving.
The bottom line: Homemade gravy doesn’t have to be complicated. The difference in flavour is noticeable.
With roasted vegetables, herbs, and chicken, you can easily create a delicious Christmas gravy that’s ready weeks ahead. This easy gravy recipe is perfect for Christmas and Thanksgiving dinners, Sunday roasts, or any meal that calls for homemade goodness.
Give it a try and elevate all your meals with the rich, satisfying flavour of make ahead Christmas gravy. You really can’t beat it.
Easy gravy from scratch [make ahead recipe]
Ingredients
- 1 kg chicken wings
- 2 onions
- 2 sticks of celery
- 2 carrots
- 200 g cubed pancetta
- 2 bay leaves
- 1 star anise
- 2 cloves of garlic
- 2 teaspoons of dried thyme
- 2 teaspoons of dried rosemary
- olive oil
- salt and pepper
Instructions
- Preheat the oven to 180ºc or 350ºF
- Peel the carrots and the onion and roughly chop alongside the celery.
- Get a large deep-sided roasting tin, then add the vegetables to the tin with the bay leaves, herbs, garlic, star anise and pancetta.
- Place the chicken wings on top, and then season well with salt and pepper and drizzle with olive oil.
- Put the roasting tin into the oven and roast for one hour.
- Take the tray out of the over and transfer to low/medium heat on the hob/stove. Using a potato masher, really mash all the ingredients together, scraping all the bits off the bottom of the pan.
- Add the flour and stir well.
- Gradually add 2 litres of boiling water from the kettle, and stir. Simmer for 30 minutes, while it thickens and reduces.
- Once you get your desired consistency, pour it through a fine sieve into a bowl, making sure you squeeze out all the juices and flavour with the back of a spoon.
- Season, and then if you're making ahead, cool then pour into a suitable freezer container and pop it in the freezer.
On the day of serving
- Your homemade gravy will have defrosted now, having taken it out 48 hours beforehand and left it in the fridge.
- When the turkey, or your chosen roasted meat is cooked, remove it to a board or platter, wrap with tin foil and let the meat rest.
- Skim away the fat from the roasting tin
- Pour your defrosted gravy into the tray with the rest of the turkey juices or meat juices. Bring to the boil over the hob and scrape up all those sticky bits from the base. If you want to add wine or other herbs, do so at this point.
- Once your gravy is piping hot, carefully strain through a sieve into a pan, then leave it on the lowest heat until you’re ready to serve. Skim away any fat that rises to the top, and add any extra resting juices from your meat, as well as stirring through some butter if you wish, before serving.
Nutrition
Did you make this homemade gravy recipe?
Please let me know how this easy gravy recipe from scratch turned out for you. Leave a comment below and tag @cooksimplyathome on Instagram. If you’d like more food inspiration, check out my index.
