Printable Recipe
Make Ahead Christmas Gravy
A make-ahead gravy recipe using leftover chicken carcasses, vegetables, and stock cubes, thickened with cornflour slurry, and optionally darkened with gravy browning.
Prep time
About 10 min
Cook time
4 hrs
Total time
About 5 hrs 10 min
Yield
6-10
Ingredients
10
Steps
12
Filed under: chicken, stovetop, over 1 hour.
Source channel: Kitchen Sanctuary
Key ingredients
leftover chicken carcasses, large carrots, broken in half, sticks celery, roughly broken, onions, chopped into quarters, chicken stock cubes, crumbled.
Ingredients
- 2 leftover chicken carcasses
- 2 large carrots, broken in half
- 2 sticks celery, roughly broken
- 2 onions, chopped into quarters
- 1 tsp salt
- ½ tsp black pepper
- 3 chicken stock cubes, crumbled
- 3 tbsp cornflour
- 80 ml cold water
- ½ tsp gravy browning (optional)
Method
- Place the chicken carcasses, carrots, celery, and onions into a large pan.
- Pour over enough water to cover the ingredients.
- Add 1 teaspoon salt, ½ teaspoon black pepper, and 3 crumbled chicken stock cubes.
- Bring to the boil, then reduce heat and simmer for 4 to 5 hours until reduced by half.
- Let the stock cool for about 10 minutes.
- Pour the contents through a fine sieve into a jug, squeezing out juices with the back of a spoon.
- Pour the stock into a smaller pan and bring to a boil.
- Reduce to a simmer, then slowly pour in the cornstarch slurry (3 tbsp cornflour mixed with 80 ml cold water) while stirring with a whisk until the gravy thickens to desired consistency.
- Taste and adjust seasoning with more salt and pepper if needed.
- If desired, stir in a few drops of gravy browning to darken the gravy.
- Turn off the heat and allow the gravy to cool.
- Transfer to an airtight container and refrigerate for up to two days before serving.