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Homemade gravy

Homemade gravy

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Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal102
fat4g
saturates2g
carbs5g
sugars2g
fibre1g
protein6g
low insalt0.5g
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Ingredients

  • 4 rashers bacon , chopped
  • 500g pack chicken wing
  • 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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2013

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Overall rating

Rating: 4 out of 5.3 ratings
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