Make-Ahead Festive Gravy
Ease some of the Christmas cooking stress with this delicious Make-Ahead Festive Gravy. This recipe makes 1 litre of gravy that is freezable – it’s perfect to make in advance of the big day. A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection. The 2025 Dairy Diary is available to buy now!
Ingredients
Roast chicken carcass 1, broken into pieces
Large onion 1, peeled and chopped
Celery 2 sticks, chopped
Large carrots 2, peeled and chopped
Sage leaves a small handful
Bay leaf 1
Olive oil 2 tbsp
Plain flour 3 tbsp
White wine 150ml (1⁄4 pint)
Chicken stock 1.2 litres (2 pints)
Smooth cranberry sauce 1 tbsp
Instructions
1
Preheat oven to 200°C/180°fan/Gas 6. In a large roasting tin toss together chicken bones, vegetables, herbs and seasoning. Drizzle with olive oil and roast for 45 minutes until golden and beginning to catch.
2
Remove from oven and sprinkle with flour. Stir thoroughly, then pour in wine, scraping the bits from the bottom of the pan. Transfer everything to a large pan and pour in stock. Mash everything to release all the flavours. Bring to the boil then cover and leave to simmer for 15–20 minutes.
3
Strain through a sieve into a freezer-proof container, pushing as much of the veg through as you can. Stir in the cranberry sauce and season to taste. Leave to cool completely, then freeze.
