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Gluten Free Chicken Gravy
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5 from 1 vote

Gluten Free Chicken Gravy

A simple to follow recipe for homemade gluten free chicken gravy made from scratch. Makes approx. 600ml of homemade gravy. This gravy can be made in advance and frozen if necessary. Batch cook to make lots of gravy for future roast dinners or special occasions to prevent overwhelm in the kitchen.
Prep Time5 minutes
Cook Time15 minutes
roasting time1 hour
Total Time1 hour 15 minutes
Course: Main Course, Sauces, Side Dish
Cuisine: Dairy Free
Keyword: Chicken, Dairy Free, Dinner, Gluten Free, Gravy, Roast Dinner
Servings: 6 servings
Calories: 192kcal
Author: Glutarama

Ingredients

  • 6 chicken drumsticks
  • 2 medium onions chopped
  • 1 large carrot(s) chopped
  • 2 sticks of celery chopped (optional)
  • 2-3 tbsp oil (I use vegetable or sunflower)
  • 1 tsp onion powder
  • 1/2 tsp dried thyme (or even better handful of fresh)
  • 300 ml boiling water to deglaze (or white wine/sherry)
  • 2 tbsp gluten free plain flour (mixed into a paste)
  • 900 ml boiling water to top up the gravy
  • salt and pepper to taste

Instructions

  • Add the chicken drumsticks to a roasting pan or even better a heavy oven/hob proof casserole dish followed by the prepped onion, carrots, celery, spice and herbs then coat in oil. Give every thing a good mix up.
  • Pop into the oven uncovered on 220°C | 200°C fan | 425°F | Gas 7 for 1 hour to brown the drumsticks and soften the vegetables.
  • Remove from the oven and place onto of the hob. (This is why I use a cast iron casserole pot as I have an induction hob). Add 300ml of boiling water from the kettle. If using wine or sherry [see post] add 300ml of this instead.
    How to make easy Gluten Free Chicken Gravy
  • Using a wooden spoon, or spatula, set to work on getting all the dried and sticky bits of meat and vegetables off the sides.
    How to make easy Gluten Free Chicken Gravy
  • Try to mush up the vegetables and meat as much as possible and continue to heat the ingredients, the liquid should turn a brown colour.
  • Now add the flour paste (2tbsp flour mixed with a bit of water), this will prevent lumps forming, add this paste to the casserole pot and mix thoroughly. You will see the liquid start to thicken almost immediately.
  • Next, top up with 900ml of boiling water, this is your last chance to de-glaze and scrape of all the stubborn (but extra tasty) bits from the sides of the casserole dish.
    How to make easy Gluten Free Chicken Gravy
  • Set hob to simmer gently for 15 minutes, stir occasionally to make sure nothing sticks to the bottom.
  • Pass everything (meat, bones, veggies), through a sieve into a 1ltr jug making sure to squash all the goodness out of the leftovers.
  • Use immediately on your roast dinner or save for later by cooling to room temperature and popping into the fridge. This will also freeze well.

Notes

This makes approximately 600ml homemade chicken gravy (depending on how much you reduce the liquid).
To reheat you have two options but with both you'll need to grab a whisk and whip up the gravy to break up the jelly.
Option One: Heat the jug in the microwave and give it a stir at 1 minute intervals.
Option Two: Tip the gloopy mess into a saucepan and stir until the jelly bits have all dissolved and turned back into your delicious looking chicken gravy.

Nutrition

Calories: 192kcal | Carbohydrates: 7g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 108mg | Potassium: 294mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1797IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg