Slow Cooker Gravy {Make Ahead}

Easy recipe for slow cooker make ahead recipe ready to serve.

4.96 from 41 votes

Slow Cooker Gravy {Make Ahead}

This is the ultimate gravy recipe for convenience and flavour. It's roasted then slow cooked for depth of flavour, making it perfect to make ahead for a special meal.

Prep Time5

Cook Time3 30

Total Time3 35

Course: Side Dish

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

1.5 kg Chicken wings
2 Onions Peeled and chopped
3 Carrots Peeled and chopped
4 Celery sticks
1 Head of garlic
10 g Fresh thyme
A few bay leaves
Salt and pepper
2 tsp Sunflower oil
1 ltr Chicken stock Or broth
2 tbsp Dark soy sauce
125 ml Vermouth Or white wine

To finish:

50 g Cornflour See notes
150 g Cranberry sauce

Instructions

To roast:

Add the carrots, onion, celery and chicken wings into an oven tray (I like to line it with baking paper to catch any bits and juices and make it easier to transfer to the slow cooker when cooked).
Sprinkle with oil and add sprigs of thyme, bay leaves and the garlic heads. Roast at 180C for 1.5 hours.

To slow cook:

Pour the roasted ingredients into the slow cooker and mash to release the flavours.
Add the stock, soy sauce and vermouth to the slow cooker.
Cook for at least 2 hours on HIGH or 4 hours on LOW (the longer the better!)
Strain and press through a sieve to get all of the good stuff out.

To finish:

In a small dish mix the cornflour paste into a 'slurry' - add a little gravy liquid at a time to the flour and mix well until smooth and no lumps.
Add the cornflour mix to the gravy and stir until it's combined. Cook on HIGH for about 15 minutes or until thickened.
Stir in cranberry sauce and check for seasoning.
Serve or allow to cool and store.

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Notes

Nutritional Values: These values are very approximate as they don't account for the discarded meat and vegetables after straining.

Stock: You can use whichever stock you have available here but I have to say, for once, if this is for a special occasion it is a good idea to buy fresh stock if you can. You can find this in the fridge of the supermarket.

Cornflour: PLEASE NOTE that cornflour in the UK is NOT the same as it in the US! There it's known as 'corn starch'. Corn flour in the US is something different (the same as cornmeal in the UK), so please don't use this.

Nutrition