The only gravy recipe you need

Step by Step

Step 1

Preheat the oven to 200°C, gas mark 6. Put the onion, carrot, celery, chicken wings, garlic, bay leaves and thyme in a large roasting tin. Add the oil, mix well, spread the ingredients out evenly and roast for 30 minutes. Turn everything over, then roast for a final 50-55 minutes, or until well browned.

Step 2

Carefully transfer the roasting tin (with the roasted meat and veg) to the hob, sprinkle over the flour, stir well and cook over a high heat for 1-2 minutes. Add the wine and bring to the boil, scraping the base of the tin with a wooden spoon. Bubble for another few minutes, then add the stock and Worcestershire sauce. Bring to the boil again and bubble briskly for 5-7 minutes until thickened.

Step 3

Strain well over a bowl, pressing hard with the spoon to extract all the flavour. Season and transfer to a gravy jug. Serve immediately, or allow to cool, pour into airtight containers and chill for up to 6 days (or freeze for up to 2 months).