• Serves 6
  • 10 minutes
  • Difficulty Easy
  • 7 Ingredients
November 30, 2019


Wondering how to make gravy for roast chicken?  Look no further than this recipe from MoM CookClub.

We realised from comments, emails and questions that come in from our members that a lot of you are wanting to know how to make gravy for roast chicken; the perfect sauce that adds a little flavour but not too much and most importantly is quick and easy.

There’s nothing worse than having everything ready to serve and then realising you haven’t made the gravy!  Or finding a recipe for how to make gravy for roast chicken that takes half an hour.

This recipe uses the same pan we cooked the roast chicken in but if you feel this is a little tricky or your roasting dish isn’t suitable to go onto the stovetop, just take a few scratchings from the roasting dish and use a clean saucepan or small frypan to make your gravy.

We’ve also roughly strained our gravy before serving. This is completely optional.  If you’re happy with a chunky gravy, feel free to omit the final step of straining into your gravy jug.

We hope you enjoy this recipe and would love to know if you’d make any changes. Or if you’ve tried this recipe, we’d love you to let us know if you were happy with it and would recommend to others.  Just leave us a comment to let us know you visit this How To Make Gravy for Roast Chicken Recipe.

More Recipe in our How to Make Gravy series:

Ingredients (serves 6)

  • 1 tbsp Cornflour
  • 1 cup White Wine
  • 5 Sprigs Fresh Thyme and/or Oregano
  • 500ml Chicken Stock
  • Pan Juices from Roast Chicken
  • 1/2 tsp Thick Balsamic Glaze
  • Salt & Pepper


  1. Once your chicken is cooked until the juices run clear, remove from oven, cover with foil and allow to rest in the roasting pan for 10 - 15 minutes.
  2. Then transfer the chicken whole to the serving tray or cut up according to how you would like to serve.
  3. Take the roasting pan and gently remove as much pure fat as you can by tipping the pan away from you and using a large, shallow spoon.
  4. In a small glass or cup, combine the cornflour, a little salt and pepper and a tablespoon or two of the chicken stock or wine and stir until you have a very smooth paste with no lumps.
  5. Place the roasting pan onto the stovetop on a moderate heat and throw in the fresh herbs as the pan is heating up. If you aren't serving the chicken wings as part of the meal, you could break them up and add to the pan now for extra flavour.
  6. Add the white wine and the chicken stock and allow to simmer for 10 minutes. This will infuse the flavours of the herbs and remove any alcohol in the wine.
  7. Add the cornflour mixture then stir constantly until your gravy thickens up. We like a fairly thin gravy so if you like yours really thick you might like to repeat step 4 and add more cornflour for a thicker gravy.
  8. Once your gravy is at the consistency you like, either transfer to a gravy jug as is (just leave out the herbs and chicken wings) or run through a sieve to remove all lumps for a fine gravy.

  • Certainyl cant have a roast without a great gravy to go with it.


  • I’ve always wanted to make roast gravy from scratch, my mum and Mil did and it was so delish


  • Thanx for sharing your recipe.


  • Great recipe – thanks so much for sharing.


  • I would use a packet gravy if I was running low on time but if I had the time I’d make the gravy the way my Nanna and Mum would make it. Drain most of the oil out, put the pan back on the stove, sprinkle flour and stir till it browns and thickens then slowly add water from any veges I was serving and just stir until it’s the consistency I’m happy with


  • Mostly buy shop made ones.Nice to keep this recipe.


  • So I cheat and just use the Gravox microwave version. Works for us.


  • Best way is using Juices from the roast chicken with a little flour and salt.


  • Yummm!
    I’ve always just used normal gravy for the roast chickens I’ve bought in the past but will definitely need to try this one as it sounds delish.
    Would never have guessed it had balsamic as an ingredient.


  • This is definitely one for the sunday roast s!


  • A different way to the way l make it so must try this recipe to see the difference! Thanks!


  • Traditional gravy is a winner. Thank you.


  • This sounds easy enough – I will try it as I am hopeless at making gravy normally. Thanks for sharing your recipe and technique of cooking it.


  • Does gravox count as gravy? Lol


  • My Grandmother used to make the best gravy. She’d drain off most of the fat then put the pan back on the stove (we had a wood stove then) and once it was heating up again she’d sprinkle plain flour on the base and stir it until it started to brown. She’d then add warm water and keep stirring until it was the consistency she was happy with. She would add a bit more water if it was too thick and once it was cooked to her liking it was put into a gravy boat for us to use. I’ve never tasted gravy as good as that again. I use the powdered gravy these days. She always told me the difference with her gravy was being made with one more vital ingredient that can’t be bought anywhere – Love.


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