Homemade gravy

Homemade gravy

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(3 ratings)

Prep: 5 mins Cook: 2 hrs, 20 mins

Easy

Serves 8
A rich sauce for roast poultry - use chicken wings, bacon and white wine for added flavour

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal102
  • fat4g
  • saturates2g
  • carbs5g
  • sugars2g
  • fibre1g
  • protein6g
  • salt0.5g
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Ingredients

  • 4 rashers bacon, chopped
    Bacon

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 500g pack chicken wing
  • oil, for frying (optional)
  • 1 onion, unpeeled and cut into quarters
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 carrot, roughy chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 leek, roughly chopped
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 garlic bulb, unpeeled and halved
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 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
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp plain flour

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.

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Comments, questions and tips

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Tboom24
22nd Dec, 2015
0.05
Tried to make this - what an utter fail! Smelt horrible, and was like milky chicken soup.
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