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Making great gravy without pan juices

By December 5, 2011April 15th, 2017Recipes

Recently Joe requested a birthday dinner of chicken schnitzel, chips and gravy.  I offered to cook him whatever he wanted –  and that’s what he chose.  So I thought I’d better make it pretty darn good snitty and chips. The problem was though, that without the beautiful brown bits and pan juices from roasting a chook are absent when making schnitzel.  Joe is a gravy aficionado, so I needed to make real chicken gravy. I solved the problem by buying half a kilo of raw chicken wing tips from the chicken shop.  You could use the entire wing, cut into thirds, but wing tips are very cheap (only $1.50 a kilo.)

Cheap as chips at $1.50 a kilo

In a pan with olive oil and onion

Golden brown

Sprinkle some flour

I placed a generous splash of olive oil in a large frying pan over medium-high heat, and added the wing tips and a quartered peeled onion.  You could at this point, add any number of things to add flavour – cut up carrot, celery, thyme – but I am going for a very plain, rich chicken gravy.

I allowed the chicken wings to become very golden.  This is where the lovely rich flavour comes from.  I then sprinkled ¼ cup of plain flour over the wings and stirred it for a couple of minutes until the flour cooked.

Cook the flour

Bubbling until rich

I then began to add one litre of chicken stock, just a little at a time, stirring for a minute or so after each addition.  Once the full litre was added I allowed the gravy to bubble away for about 15 minutes until it was a lovely rich brown colour, and the consistency we like.  I was careful to scrape down the tasty bits that stuck to the sides of the pan – flavour city!

I strained the wing tips and onion out of the gravy and voila!  Rich chicken gravy ready for Joe’s special dinner.

Happy 16th birthday Joey!

Strain and enjoy!

Join the discussion 5 Comments

  • Sari says:

    Hello Julie!

    I wonder if you could give me some tips about australian cooking. In my blog I write about food and biking. I started last May with Italy and Giro, whole three weeks all italian food, then Tour de France and french food in July (the winner Cadel Evans from Australia!), ending the season with La Vuelta and spanish food. Now new season is coming, starting with Tour Down Under next month and I´d like to cook australian dishes during the bike race. But problem is, I know almost nothing about cuisine in your country. Could you recommend me a cookbook or mention few dishes by name to start with? I already have your first book:)

    Sari

    • Julie says:

      Hi Sari, the great thing about Aussie cuisine is that we have access to so much great fresh produce and also, that we have many cultural influences. Your blog sounds really amazing, would you post the link to it? When are you heading downunder? In terms of cookbooks showcasing Australian food, look for anything by Stephanie Alexander, Margaret Fulton, Donna Hay and Maggie Beer – all quintessential Aussie cooks.

  • Sari says:

    Thanks for your kind answer Julie! Margaret Fulton is familiar name to me, actually I have one of her books, so there I can start! I did not remember to mention in my first comment, that I live and blog from northern Europe, from Finland. And we just follow those great bike rides by TV. It would be wonderful to travel around Australia some day though:) My blog is written only in Finnish, but maybe google translater could give you some idea about it. You can find it here: http://www.campasimpukka.blogspot.com

    Sari

  • Awesome post! I will keep an on eye on your blog.