Never throw away what's left in the roasting tin. That's where some of the best Christmas flavour lives.

A good Christmas gravy can make the whole dinner. And while I'm all for shortcuts, there's one thing I wouldn't skip: those wonderful sticky bits, roasted vegetables and juices left behind after cooking your turkey.

Add a splash of red wine, a good chicken bone broth and fresh herbs, and you've got a rich, silky gravy without spending hours making stock from scratch.

Ingredients

Serves 4–6 | Makes approximately 500–650ml | 15–20 minutes

• Roasting juices and vegetables from your Christmas turkey

• 500ml Spring Chicken Bone Broth 

• 2 tbsp plain flour

• 75ml red wine

• A few sprigs of fresh rosemary, sage and thyme

• Freshly ground black pepper

• Salt, only if needed

For the roasting trivet: Ideally, roast your turkey on a bed of roughly chopped onions, carrots, celery, garlic and fresh herbs.

Gluten-free option: Replace the flour with 1 tbsp cornflour mixed with 2 tbsp cold water, adding it towards the end of cooking.

Method

1. Save the roasting juices

Once your turkey is cooked, carefully lift it from the roasting tin and leave it to rest.

Keep the roasted onions, carrots, celery, garlic, herbs and all those lovely caramelised bits in the tin.

Spoon off most of the excess fat, leaving a little behind for flavour.

2. Cook the flour

Place the roasting tin over a medium heat if it's hob-safe, or transfer everything to a saucepan.

Sprinkle over the flour and stir into the vegetables and roasting juices.

Cook for 1–2 minutes, stirring regularly.

3. Add the red wine

Pour in the red wine, scraping the bottom of the tin to release all those delicious browned bits.

Allow it to bubble for 2–3 minutes so the wine reduces slightly.

4. Add the bone broth

Gradually pour in the chicken bone broth, stirring as you go.

Add the fresh herbs and bring to a gentle simmer.

Cook for 8–10 minutes, stirring occasionally and gently pressing the softened vegetables to release their flavour.

5. Strain and serve

Pour the gravy through a fine sieve into a clean saucepan or jug, pressing gently on the vegetables.

Taste before adding salt, as bone broth and roasting juices may already be seasoned.

Finish with freshly ground black pepper.

If it's too thick, add a splash of broth or water. If it's too thin, simmer for a few more minutes.

Why Use Bone Broth for Christmas Gravy?

Bone broth is a brilliant pantry shortcut for building flavour.

It brings a naturally savoury depth and, depending on the broth, gelatin that helps give gravy its silky texture.

Bone broth also contains varying amounts of collagen-derived protein, although the finished gravy shouldn't automatically be described as high in protein.

And because you're using a ready-made broth, there's no need to spend hours making stock from scratch.

Can You Prepare Christmas Gravy Ahead?

Absolutely.

You can make a simple gravy base the day before using bone broth, a little butter and flour, and fresh herbs.

Cool it quickly and refrigerate in a covered container.

On Christmas Day, once the turkey is resting, deglaze the roasting tin with red wine and add the juices and softened vegetables to your prepared gravy.

Simmer, strain and serve piping hot.

All the flavour, with less last-minute work.

How Much Gravy Do You Need?

Allow approximately 100–125ml per person.

This recipe makes enough for four generous portions or six smaller servings, depending on how much it reduces.

Cooking for eight? Double the ingredients.

How to Rescue Your Christmas Gravy

Too thin? Simmer uncovered to reduce, or add a little cornflour mixed with cold water.

Too thick? Whisk in a splash of warm bone broth or water.

Too salty? Dilute with unsalted broth or water.

Lumpy? Whisk thoroughly or pass through a fine sieve.

Lacking flavour? Let it reduce a little longer, add more roasting juices or finish with freshly ground black pepper.

Good Christmas Cooking, Made Easier

Christmas dinner doesn't have to mean making absolutely everything from scratch.

The roasting tin brings the traditional flavour. The red wine adds richness. And a good bone broth gives you a head start.

While the turkey rests, you can finish the gravy, crisp up the roast potatoes and get everything onto the table.

Less time worrying about dinner. More time enjoying it.

Discover more easy Christmas cooking ideas and pantry essentials at Peak & The Pantry.