Excellent Gravy for Roast Chicken

"This is how my Granny makes it. Loads better than that rubbish instant stuff but still really simple. All in all, an excellent gravy for a proper British roast."
photo by a food.com user photo by a food.com user
Ready In:


  • 5 teaspoons bisto, original gravy powder
  • 1 chicken stock cube (Knorr)
  • 34 pint cold water


  • Spoon Bisto powder into saucepan and mix with a small amount of the water to make a paste.
  • Break up the Knorr stock cube and add to saucepan along with the rest of the water.
  • Heat until the gravy thickens, stirring constantly.
  • Season with salt & pepper (to taste) and add any meat juices from the roasting pan.
  • Serve.

Questions & Replies

Got a question? Share it with the community!


  1. When in doubt, good old Bisto to the rescue! I made a roast chicken this evening and realized I didn't have stock for gravy. Lucky for me I found your recipe and I always have Bisto on hand. I didn't have stock cubes but it didn't matter as there was a load of pan juice for flavour. Thank you Wendy-Bob. By the way, love your recipes and I will be trying them soon.
  2. This is a great quick gravy. I used a beef stock cube and served it over grilled sausages and mash. Thanks for the recipe!


Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on! I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by. With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.
View Full Profile

Find More Recipes