Homemade gravy

Homemade gravy

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Cooking time

Prep: 5 mins Cook: 2 hrs, 20 mins

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

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

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Method

  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.

Recipe from Good Food magazine, January 2013

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