In all the years I’ve been following a low FODMAP diet, I have always struggled to make a gravy that tastes exactly as it should. As I cook for two of us, I never have any large joints of meat or enough meat juices to make a decent jug-full! I therefore decided to buy a big pack of chicken wings to create a tasty chicken stock which I then turned into a delicious chicken and white wine gravy.
For this recipe, you will need gravy salt, I use this Compton’s gravy salt I found in Tesco for £0.60, bargain!
Chicken & White Wine Gravy
- 1 kg Chicken wings
- 3 Carrots
- 3 Celery stalks
- 1 Bunch spring onions (green tips)
- 10 g Fresh parsley
- 1½ tsp Gravy salt
- 125 ml White wine
- 1 tbsp Cornflour
- 500 ml Water
- Salt & Pepper
- In a large pan, add the chicken wings, carrots and celery (cut into small chunks), spring onion, parsley, salt and pepper and water and bring to the boil.
- Simmer for 2 hours, skimming the surface regularly. The water should reduce to two-thirds.
- Strain stock through a sieve and discard the rest.
- Heat in a pan and add the white wine, gravy salt and gradually stir in cornflour until thickened.
- Serve with your selected meat, potatoes and vegetables.
This gravy is gluten, onion and dairy free so perfect for those of us with allergies or intolerances, and it tastes delicious! If you do have meat juices, you can of course skip the stock-making step and just add cornflour, wine and gravy salt to your taste.
I served my gravy with cumberland sausages, a carrot and swede mash, broccoli and courgette, however next time, I think I’ll pair it with chicken as the sausages were a little too overpowering. If there’s leftovers, I’d recommend freezing them (unless, like me, you accidentally pour some down the sink when draining the meat and veg) so that you’ve plenty of gravy for future roasts.