I remember the first time I made Jamie Oliver’s chicken gravy. It was a rainy Sunday afternoon, and I was trying to impress my friends with a homemade roast. The aroma filled the kitchen, and the gravy was the star of the meal. It was rich, savory, and had a depth of flavor that you just can’t get from store-bought versions. The moment I tasted it, I knew it was something special. That gravy brought the whole meal together. Since then, I’ve made it countless times, always tweaking it just a little to suit my taste. If you want a gravy that’s both simple and packed with flavor, Jamie’s recipe is a perfect place to start.
Jamie Oliver’s Chicken Gravy Recipe
Jamie Oliver’s chicken gravy is all about using simple ingredients and technique to bring out the best flavors. He focuses on extracting the natural flavors from chicken drippings and enhancing them with herbs, a splash of wine, and a little seasoning. The best part? It’s incredibly easy to make and elevates any roast, whether it’s chicken, turkey, or even vegetables.
I’ve found that this recipe gives you a perfect balance of richness and lightness. It doesn’t feel too heavy, but it coats everything beautifully. The process is straightforward, but the result is the kind of gravy that makes you want to lick the plate.
Ingredients Needed
Before you start, you’ll want to gather a few key ingredients. Here’s what you need:
- Chicken drippings (or stock if drippings aren’t available)
- Butter (around 2 tablespoons for a silky texture)
- Flour (to thicken the gravy, about 2 tablespoons)
- White wine (optional, but adds complexity and a little tang)
- Chicken stock (preferably homemade, but store-bought works fine too)
- Fresh thyme (a couple of sprigs, for herbal depth)
- Salt and pepper (to taste)
- Lemon juice (just a squeeze to brighten things up)
It’s these basic ingredients that transform into something magic when they come together. Don’t skip the fresh thyme-it’s one of those small touches that can make all the difference.
How To Make Jamie Oliver’s Chicken Gravy
Now, the fun part: making the gravy.
- Collect your drippings. After you roast your chicken, don’t throw away the drippings! These are the secret to rich, flavorful gravy. Pour them into a small bowl, being careful to leave behind any burnt bits. You can also use chicken stock if you don’t have drippings, though the flavor will be slightly different.
- Melt the butter. In a saucepan, melt the butter over medium heat. Let it gently bubble and start to brown slightly, but don’t let it burn. The butter’s caramelization adds an extra layer of flavor.
- Add the flour. Stir in the flour to make a roux. This will help thicken the gravy. Keep stirring for about 1-2 minutes to cook out the raw flour taste. You should end up with a smooth paste.
- Deglaze with wine. Add a splash of white wine to the pan. This step is optional but highly recommended for depth. Stir the wine into the roux until the mixture thickens, and you can smell the wine evaporating.
- Add the stock. Pour in your chicken stock or drippings, bit by bit, stirring constantly. This helps avoid lumps. You want to gradually build up the texture and consistency, so keep adding liquid until it’s just the way you like it.
- Simmer and season. Bring the gravy to a gentle simmer. Let it cook for about 10 minutes to reduce slightly and concentrate the flavors. Season with salt, pepper, and a squeeze of lemon juice.
- Finish with thyme. Just before serving, stir in some fresh thyme for that herbal note. It’s the finishing touch that takes the gravy from good to great.
The result? A thick, velvety gravy with a deep, savory flavor that makes every bite of chicken, mashed potato, or stuffing taste even better.
Ingredient Science Spotlight
It’s always fascinating to break down the science of ingredients in a recipe like this. Here’s what’s happening in the background:
- Drippings or Stock: The drippings from roasted chicken are packed with collagen and gelatin. As they cook down, they transform into a rich, flavorful base that gives the gravy body and smoothness. Stock, made from simmering chicken bones and vegetables, contains similar compounds.
- Butter and Flour (Roux): The roux (flour and fat mixture) acts as a thickening agent. The flour absorbs the fat and creates a stable bond that thickens the liquid when it’s added. This creates the silky texture we expect in gravy.
- White Wine: When you add wine to the roux, you’re using the acidity and alcohol to deglaze the pan. The alcohol evaporates quickly, leaving behind a concentrated, tangy flavor that balances the richness of the butter and drippings.
- Thyme: Fresh herbs like thyme bring more than just flavor. They also add aroma. When you cook thyme in fat, its essential oils are released, giving the gravy an aromatic depth that’s hard to match with dried herbs.
Expert Tips
- Use a whisk, not a spoon. When you’re mixing in the stock or drippings, using a whisk will help avoid lumps. A spoon just doesn’t cut it.
- Don’t rush the roux. Let the flour cook for a couple of minutes. If you skip this, your gravy might taste raw and floury.
- Adjust the consistency. If your gravy gets too thick, just add more stock or water. If it’s too thin, let it simmer a little longer to reduce.
- Make it ahead. You can make this gravy a day in advance. The flavors meld even better after a night in the fridge. Just reheat gently before serving.
Recipe Variations
This recipe is easily customizable. Here are a few twists you can try:
- Mushroom gravy: Add some sautéed mushrooms to the pan after you cook the roux for a more earthy flavor.
- Garlic butter gravy: For an extra punch, sauté a couple of cloves of minced garlic in the butter before adding the flour.
- Smoky gravy: Add a dash of smoked paprika for a smoky, savory flavor.
- Cranberry gravy: If you’re making this for a holiday meal, stir in a few tablespoons of cranberry sauce for a sweet-tart kick that pairs beautifully with chicken.
Final Words
What I love about Jamie Oliver’s chicken gravy recipe is that it’s approachable, yet it gives you that deep, comforting flavor you want from a perfect gravy. It’s simple, but it’s all about technique and using quality ingredients. Once you’ve made it a few times, you can start playing around with the flavors and tweaks that suit your taste.
FAQs
How Do I Make Jamie Oliver’s Chicken Gravy?
Start by using the chicken roasting juices. Add flour to make a roux, then slowly pour in stock and whisk until smooth.
Can I Use Store-bought Stock For Jamie Oliver’s Chicken Gravy?
Yes, you can use store-bought stock but homemade stock adds more depth of flavor.
How Can I Thicken Jamie Oliver’s Chicken Gravy?
If your gravy is too thin, just simmer it for a few more minutes to reduce and thicken.