I still remember the first time I made gravy from scratch. I was about 14, standing in my mom’s kitchen with a pan in hand, nervously stirring something that would either be a disaster or a triumph. I had no idea what I was doing-just a mix of pan drippings, a little flour, and water. I could barely tell what went wrong, but the end result was a brownish, bland mess. Fast forward to now, and I’ve come across plenty of recipes for gravy, but Jamie Oliver’s chicken gravy recipe stands out.
The thing about Jamie is that he has this magical way of making the most basic ingredients shine. His chicken gravy recipe is no exception. It’s simple, yet packed with layers of flavor. It’s the perfect side dish to bring richness and comfort to any roast dinner.
Jamie Oliver’s Chicken Gravy Recipe
If you’ve ever tried Jamie Oliver’s chicken gravy, you’ll know why I love it. It’s not just about the chicken drippings, but the way he builds flavors from scratch. This recipe doesn’t just rely on store-bought ingredients. It’s honest, flavorful, and genuinely elevates a meal.
This is the kind of gravy you can feel proud of. It’s thick, glossy, and has a depth of flavor that you won’t find in a packet mix. The key? Using fresh, natural ingredients and letting the flavors develop slowly. Jamie really takes his time with it.
Ingredients Needed
The beauty of Jamie’s recipe lies in how straightforward the ingredients are. There’s no need for anything fancy. Here’s what you’ll need:
- Chicken drippings: The golden liquid leftover from roasting your chicken. It’s where all the flavor is.
- Butter: A bit of richness to help develop the base.
- Plain flour: For thickening. It gives the gravy that smooth, velvety texture.
- Stock: Ideally chicken stock, but vegetable stock will work too.
- Fresh thyme: For that herbal, earthy note.
- Onion: Sweet and caramelized to add a deep flavor.
- Garlic: Adds a punch and a touch of sweetness when cooked.
- Salt & pepper: To season, naturally.
How To Make Jamie Oliver’s Chicken Gravy
I was a bit intimidated the first time I made this, but the steps are actually so simple. Here’s how it goes:
- Collect the drippings: After you’ve roasted your chicken, don’t discard the drippings! They’re the secret sauce here. Pour them into a pan and heat them gently.
- Make a roux: In a separate pan, melt some butter over medium heat. Stir in the flour and cook it out for a couple of minutes. This helps thicken the gravy while keeping it smooth.
- Add the stock: Gradually whisk in the chicken stock to the roux. Stir constantly to avoid lumps. Keep it smooth.
- Infuse flavors: Add chopped onion, garlic, and thyme. Let them simmer for 5-10 minutes. This is where the magic happens. All the flavors meld together to create that deep, comforting gravy.
- Finish with the drippings: Once the stock and roux are combined, add your chicken drippings. Stir well and simmer for another 5 minutes. Taste it for seasoning, adding salt and pepper to your liking.
- Strain (optional): If you want a super smooth gravy, strain out the bits of onion and thyme. If you like a bit more texture, just leave it as is.
Ingredient Science Spotlight
What makes Jamie’s chicken gravy so rich? It’s all about how the ingredients interact.
- Chicken drippings: These are full of umami, the savory flavor that makes things taste “meaty” and rich. The fats in the drippings also act as a base for the gravy, making it smooth and silky.
- Butter and flour (the roux): This is your thickening agent. The flour absorbs the fat from the butter, forming a paste that thickens when liquid is added.
- Stock: The stock is key to depth of flavor. It’s a concentrated liquid made by simmering chicken bones and vegetables, which adds an extra layer of richness to the gravy.
- Onion and garlic: Both are packed with natural sugars that caramelize when cooked, giving the gravy a sweet, savory balance.
Expert Tips
- Roast your chicken properly: The drippings are the heart of this gravy. Make sure your chicken is well-roasted so the drippings are flavorful and caramelized.
- Use homemade stock: If you have the time, homemade stock makes a world of difference. It’s richer, more flavorful, and free from any preservatives.
- Season gradually: Always taste your gravy as you go. Adding salt and pepper in small amounts gives you more control over the flavor.
- Don’t rush: Let the ingredients cook together slowly. The flavors need time to develop, especially when simmering the stock and roux.
Recipe Variations
Jamie’s recipe is fantastic on its own, but there are plenty of ways to switch it up to suit your tastes:
- Add wine: A splash of white wine deglazed in the pan can add a nice acidity and complexity to the gravy.
- Herb variations: While thyme is classic, rosemary or sage would work wonderfully too. Just be sure to use fresh herbs for maximum flavor.
- Mushrooms: If you love mushrooms, sauté some sliced mushrooms with the onions and garlic for a deeper, earthy gravy.
- Smoked paprika: For a smoky twist, try adding a pinch of smoked paprika. It complements the savory chicken drippings nicely.
Final Words
At its core, this recipe is about simplicity and quality. It doesn’t need fancy ingredients or advanced techniques-just a little patience and the willingness to let natural flavors shine. Whether you’re serving it with a roast chicken, turkey, or mashed potatoes, this gravy will elevate your meal.
I love the comforting feeling of making something this classic from scratch. There’s no shortcut to good gravy. It’s all about time, care, and getting the basics right.
FAQs
What Are The Main Ingredients For Jamie Oliver’s Chicken Gravy?
You’ll need chicken drippings, stock, flour, and seasonings like salt, pepper, and herbs like thyme.
Can I Make Jamie Oliver’s Chicken Gravy Without Chicken Drippings?
Yes, you can use butter or oil as a substitute. Just be sure to add some extra flavor with stock or herbs.
How Can I Make Jamie Oliver’s Chicken Gravy Thicker?
You can make it thicker by simmering it for longer or adding a bit more flour to the mix.