- 1kg chicken wing, halved with kitchen scissors
- the turkey neck, if you have it, cut into pieces
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- 3 large carrots, chopped into chunks
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- 2 onions, unpeeled and chopped
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- 3 celery sticks, chopped
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- small handful thyme sprigs
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- 2 tbsp sunflower oil
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- 2 tsp golden caster sugar
- 1 tbsp tomato purée
- 4 tbsp plain flour
- 4 tbsp balsamic vinegar
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- 1 vegetable stock cube
Heat oven to 220C/200C fan/gas 7. Tip the chicken wings into a roomy roasting tin with the turkey neck (if using), carrots, onions, celery and thyme. Scatter over the sugar, toss in the oil and roast for 50 mins until brown and lightly charred.
Get the kettle on. Put the roasting tin on a low heat, stir in the tomato purée and flour, and cook until sticky. Splash in the balsamic vinegar, then pour over 1.5 litres water to just cover all the ingredients. Bring to a simmer. Crumble in the stock cube and use a potato masher to mash all the ingredients together to release the flavour.
Simmer everything for 20 mins until you have a tasty thickened gravy, then strain it through a sieve, pushing down hard on all the mushy veg. Cool and chill for up to 3 days, or freeze for up to 3 months.
Heat the gravy to serve, adding roasting juices from your turkey, if you like.