Gordon Ramsay’s chicken gravy is white wine reduced by half with a shallot, then simmered with chicken stock, bay leaf, peppercorns, and thyme until thick and glossy. Finished with a tablespoon of redcurrant jelly that gives it sweetness and shine. Strain through a sieve for a smooth, restaurant-quality gravy. Ready in about 25 minutes.
This recipe comes from Gordon Ramsay’s official cooking academy. In the Ultimate Cookery Course he also makes a quick roast chicken gravy by squeezing lemon juice into the pan juices and whisking, noting “if you prefer a thicker gravy, reduce over a high heat.” This standalone version builds the flavour from scratch so you don’t need roast chicken drippings.
The redcurrant jelly is the technique nobody copies. It dissolves into the simmering stock and adds body, colour, and a subtle sweetness that balances the wine’s acidity. Without it, the gravy tastes thin and one-dimensional.
Gordon Ramsay Chicken Gravy
Course: SideCuisine: BritishDifficulty: Easy4
servings5
minutes25
minutes45
kcal30
minutesStandalone chicken gravy from Ramsay’s official cooking academy. White wine reduced with shallot, simmered with chicken stock and aromatics, finished with redcurrant jelly for gloss and sweetness. No roast chicken drippings needed. Strain for a smooth, glossy gravy. About 45 kcal per serving.
Ingredients
250ml (9 fl oz) dry white wine
1 shallot, roughly chopped
500ml (18 fl oz) chicken stock
1 bay leaf
1 tsp black peppercorns
1 sprig of fresh thyme
1 tbsp redcurrant jelly
Sea salt and freshly ground black pepper
Directions
- Reduce the wine: Pour the white wine into a saucepan and bring to a simmer over a medium heat. Let it reduce by half. This concentrates the flavour and cooks off the alcohol. About 5-10 minutes.
- Add the stock and aromatics: Add the chicken stock, shallot, bay leaf, peppercorns, and thyme. Bring to a simmer.
- Stir in the redcurrant jelly: Add the redcurrant jelly and stir until dissolved. The jelly adds sweetness, colour, and a glossy finish to the gravy.
- Simmer and reduce: Cook for 15-20 minutes, stirring every so often, until the gravy has thickened and become glossy. It should coat the back of a spoon.
- Strain and serve: Pass through a fine sieve into a warm jug, discarding the shallot and aromatics. Season to taste with salt and pepper. Serve hot.
FAQs
Why use redcurrant jelly in gravy?
This is Ramsay’s signature addition. The jelly dissolves into the simmering stock and does three things: it adds a subtle sweetness that balances the wine’s acidity, it gives the gravy a deeper colour without artificial browning, and it creates a glossy sheen that makes the gravy look like it came from a restaurant kitchen.
One tablespoon is enough. More than that and the gravy starts to taste jammy. If you can’t find redcurrant jelly, a teaspoon of honey works as a substitute, but you’ll lose the fruity depth.
Can you make this with roast chicken drippings?
If you’re making a roast dinner, pour the pan drippings into the saucepan before adding the wine. The fat and caramelised bits from the roasting tin add an extra layer of savoury depth. Skim off the excess fat first, then deglaze the roasting tin with the wine and scrape up the browned bits.
Ramsay’s UCC method is even simpler for a roast: squeeze lemon juice into the pan juices and whisk. But the standalone version here works when you want gravy without roasting a whole chicken, like with chicken pie or midweek meals.
Why reduce the wine first?
Reducing the wine before adding the stock concentrates its flavour and burns off the raw alcohol taste. If you add wine and stock at the same time, the wine gets diluted before it can reduce properly and the gravy tastes thin and boozy.
Reducing by half takes about 5-10 minutes. You’ll see it go from splashy and bubbly to syrupy and thick. That concentrated wine base is the foundation of the whole gravy’s flavour.
What is the best stock for chicken gravy?
Fresh chicken stock is ideal, but a good quality shop-bought stock works well. Avoid stock cubes if you can because they’re too salty and one-dimensional. Ramsay uses “chicken or beef stock” in this recipe, so beef stock works too for a darker, richer gravy.
If you have leftover bones from a roast, simmer them with water, carrot, celery, and onion for a couple of hours. That homemade stock will make the best gravy you’ve ever tasted.
What to serve chicken gravy with?
This gravy was designed for a Sunday roast. Pour it over roast chicken with roast potatoes and steamed vegetables. His Yorkshire puddings are the classic partner, the crispy batter soaks up the gravy beautifully.
It also works with midweek meals: pour it over mashed potato and sausages, or serve alongside his pea and ham soup and crusty bread for a proper winter lunch. If you want something richer for beef, his red wine jus uses a similar reduction technique with red wine instead.
Does chicken gravy freeze well?
Brilliantly. Cool the strained gravy completely, then pour into ice cube trays or small containers and freeze for up to 3 months. Reheat from frozen in a saucepan over a low heat, adding a splash of stock if it’s too thick.
Making a double batch and freezing half is one of the best Sunday cooking shortcuts. You’ll have restaurant-quality gravy on a Tuesday night without any extra effort. The redcurrant jelly helps it keep its glossy texture even after freezing and reheating.
