Homemade Gravy

A rich sauce for roast poultry - use chicken wings, bacon and white wine for added flavour

• Cooking Time Prep 5 mins
  Cook 2 hrs, 20 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  102

• Protein

  6g

• Carbs

  5g

• Fat

  4g

• Saturates

  2g

• Fibre

  1g

• Sugar

  2g

• Salt

  0.5g

Ingredients

• 4 rashers bacon, chopped
• 500g pack chicken wings
• oil, for frying (optional)
• 1 onion, unpeeled and cut into quarters
• 1 carrot, roughy chopped
• 1 leek, roughly chopped
• 1 garlic bulb, unpeeled and halved
• bunch herbs such as bay, thyme, parsley stalks (just use whatever you have, don't buy especially)
• 300ml white wine
• 1.2l chicken stock
• 2 tbsp butter
• 2 tbsp plain flour

Directions

1. Dry-fry the bacon in a large pan until golden. Remove, then fry the wings (add a splash of oil if they start to stick), turning until browned all over. Tip into a pan with the remaining ingredients (apart from the butter and flour) and the bacon. Simmer, skimming off any froth, for about 2 hrs.
2. Strain through a sieve, then heat the butter in a saucepan and, when foaming, add the flour. Cook, stirring constantly, for 1 min. Gradually pour in the stock, stirring all the time, to get rid of any lumps. Simmer until you have a thin gravy, taste and season. Can be made up to 3 days in advance and kept chilled, or frozen for up to 3 months.

Categories: All Christmas