Roast gravy

Brian Turners bubbles up lashings of great gravy to make any roast really special
By Brian Turner
Roast gravy
  • Rating:
  • Serves: 6
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 1 onions, finely sliced
  • 100 ml dry white wine
  • 500 ml chicken stock
  • 1 pinches black pepper


1. Take the bird from the roasting tray and put it to one side to keep warm and rest. 2. Put the onion in the roasting tray and fry over the hob for a couple of minutes to colour lightly. 3. Carefully drain off the fat from the tray - the roasting sediments will have stuck to the onion. 4. Add the white wine, stir, and boil to reduce by half. 5. Add the chicken stock and bring to the boil, and then season to taste. 6. Strain into a clean saucepan, bring to the boil and skim off any excess fat or scum. 7. Serve with your turkey and trimmings.

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