- 2 carrots
- 2 onions
- 2 fresh bay leaves
- 2 sprigs of fresh rosemary
- 2 rashers of smoked streaky bacon
- 8 chicken wings
- Olive oil
- 4 tablespoons plain flour
- 60ml white wine, optional
We all know that gravy is the absolute favourite addition to any meal, and it just wouldn't be Christmas without a lashing of gravy all over your plate.
Follow these steps for the perfect gravy that will have your family begging for the recipe!
Preheat the oven to 200ºC/400ºF/gas 6. Trim and roughly chop the celery and carrots, then peel and quarter the onions. Finely chop the bacon. Put the veg and herbs into a sturdy high-sided roasting tray and scatter the bacon on top.
Break the chicken wings open then put them onto a board and bash the bones up; this will release more of their flavour. Put them in the pan, drizzle with some oil, sprinkle over a few pinches of sea salt and black pepper and then toss everything together. Put the tray in the oven to cook for 1 hour, or until the meat is tender and falling off the bone.
Take the pan out of the oven, and put it on a hob over a low heat. Using a potato masher, really grind and mash everything up. Keep mashing and scraping all the goodness from the bottom of the pan as you go! Gradually mix in the flour to thicken the mixture – the longer you let everything fry, the darker and more intense your gravy will be.
Once the flour is combined, pour in the white wine and 2 litres of hot water, turn the heat up and bring to the boil for 10 minutes until thickened. Turn down the heat and simmer for about 25 minutes, stirring occasionally.
When it’s reached the consistency you’re looking for, check the seasoning and then push it through a sieve into a large bowl – try to mash everything through so you get as much flavour as possible, discarding anything left behind. Pour into a jug and serve.
Pro Tip: Make the gravy a day in advance and add leftover turkey juice on Christmas Day for maximum flavour.