Ingredients

2 Celery sticks – trimmed and chopped

2 Carrots, sliced

2 Onions – peels and quartered

5 bay leaves

5 sage leaves

4 sprigs of rosemary

2 rashers of streaky bacon

8 chicken wings

Olive oil

Sea salt

Black pepper

4 tablespoons of flour

Freeze dried caramelised red onions

Freeze dried sliced cranberries

Method

  1. Preheat oven to 200c/400f/gas 6
  2. Put all the ingredients in a roasting tray, drizzle with olive oil (put the bacon on the top of the veggies and break open the chicken wings to release flavour)
  3. Sprinkle some salt and pepper over the top and toss everything around in the tray
  4. Cook for 1 hour or until meat is falling off the chicken
  5. Take the tray out of the over and put on a hob over a low heat
  6. Using a potato masher grind all the ingredients up, keep mashing and moving all the ingredients around.
  7. Add in the flour and pour over 2 litres of hot water and bring to the boil for 10 minutes until thickened then turn the heat down for 25 minutes stirring occasionally.
  8. When the gravy is at the consistency you prefer check the flavour for seasoning then push the ingredients through a sieve into a large bowl.
  9. Push and mash everything through to get as much flavour as possible.
  10. Discard any bones and bits of veg left behind in the sieve.
  11. Allow to cool down to room temperature before putting into containers or freezer bags and pop into your freezer ready for Christmas day……or pour into a jug and serve whilst still hot

 

Serving Suggestion – The perfect Gravy to accompany your festive Roast dinner or as we did today had it as a side to our Turkey Roll.