Get Ahead Christmas Gravy

  • Author: Ciara Attwell
  • Prep Time: 5 mins
  • Cook Time: 1 hr 15 mins
  • Total Time: -26625423.083333 minute
  • Yield: 6 1x
  • Category: Christmas
  • Cuisine: Gravy


A delicious recipe for Christmas Day Gravy, made in advance using the leftover chicken carcass from a Sunday roast!


  • Chicken Carcass & Bones
  • 2 onions, peeled and roughly chopped
  • 2 garlic cloves, peeled but left whole and crushed
  • 3 carrots, unpeeled and roughly chopped
  • 3 celery, unpeeled and roughly chopped
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 tbsp olive oil
  • 4 tbsp flour
  • 2 litres water
  • 150ml red wine or port


  1. Preheat the oven to 180c.
  2. Into a large oven tray add the chicken carcass broken up, along with any bones and skin.
  3. Add the onions, garlic, carrots and celery and mix . Finally add the herbs on top.
  4. Drizzle the olive oil on top and roast fin the oven for 45 minutes.
  5. Remove the tray from the oven and transfer all the contents into a large saucepan or stock pot on a low heat on the hob.
  6. Add the flour and mix quickly, using a wooden spoon to break down the bones even further.
  7. Add water and wine, bring to the boil and simmer for 30 mins until it reduces and thickens.
  8. Remove the pot from the heat and pour the contents through a sieve, pushing down with a spoon or ladle to make sure you are getting all that delicious gravy out!
  9. Taste and season with a little salt and pepper if you wish.
  10. Leave the gravy to cool then transfer into two freezer bags or containers then put into the freezer.
  11. Defrost in the fridge overnight and reheat in a saucepan on the hob over a low heat. You can add any turkey juices you have at this stage too.
  12. Serve immediately.


  • Makes approximately 1.5 pints of gravy.
  • Leftovers can be kept in the fridge for 48 hours.