his gravy can be made in advance and frozen into portions. You wont go back to shop bought gravy once you try this one!


Yields1 Serving
Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins



2 celery sticks
2 carrots
2 onions
5 fresh bay leaves
5 fresh sage leaves
4 sprigs of rosemary
2 star anise
5 cloves garic
8 chicken wings
Olive oil
Sea salt

General Directions

  1. Preheat the oven to 200ºC
  2. Chop up celery, thick slice carrots, quarter peeled onion. Put vegetables (including whole unpeeled garlic cloves), hers and star anise into a heavy based roasting tray. The tray needs to be put on the stove top at the end of the process, so it needs to be flame/direct heat proof.
  3. Break the chicken wings open, cutting into the joints.
  4. Put them in the pan, drizzle with olive oil, sprinkle over a few pinches of salt and pepper then toss everything together,
  5. Cook for 1 hour, take the pan out of the oven, and put it on the stove top or BBQ over low heat.
  6. Use a potato masher to really grind and mash everything up. Gradually mix in the flour to thicken the mixture. The longer you let everything fry, the darker your gravy will be.
  7. When the flour is combined pour in 2 litres of hot water, turn the heat up and bring to the boil for 10 minutes, till thickened, then turn down the heat and simmer for about 25 minutes, stirring occasionally. When it’s reached the consistency you’re looking for, check the seasoning then push it through a sieve into a large bowl. Really push and mash everything through so you get as much flavour as possible. Discard anything left behind.

Once it has cooled down to room temperature put it into containers or freezer bags in smaller servings and freeze.
When you want to use the gravy, take out of the freezer and defrost, heat and serve. If preferred, you can add some pan juices to your gravy or add a nob of butter.




Do ahead chicken gravy