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Mulled wine gravy

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This is a simple recipe that bring a really festive feel to your Christmas meal. Try it out with this easy to follow guide!

  • 1/2 bottle mulled wine
  • 1 x 300g pot fresh ready make chicken stock
  • 1 tbsp plain flour
  • Pour the stock and mulled wine into a pan and heat gently.
  • Remove all but 1 tbsp fat from the turkey’s roasting tin (see tip) and place on the hob over a medium heat.  Stir the flour into the turkey juices and cook for 1-2 minutes.
  • Remove from the heat and gradually add the wine and hot chicken stock, stirring constantly after each additional to ensure lump free gravy.
  • Bring to the boil, and then simmer for 5-7 mins until the gravy thickens.
  • Season to taste and transfer to a warmed serving jug.


  • To remove fat from roasting tin try adding two ice cubes.  This will harden most of the fat, leaving you with just enough to create delicious gravy.  
  • If there are lumps – don’t worry, just pass through a sieve.
  • Gravy will reheat well with a short burst in the microwave at the last minute – so you can prepare it when the turkey comes out of the oven.
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