A rich sauce for roast poultry – use chicken wings, bacon and white wine for added flavour
Prep:5 mins
Serves 8
4 rashers bacon, chopped500g pack chicken wingoil, for frying (optional)1 onion, unpeeled and cut into quarters1 carrot, roughy chopped1 leek, roughly chopped1 garlic bulb, unpeeled and halvedbunch herbs such as bay, thyme, parsley stalks (just use whatever you have, don’t buy especially)300ml white wine1.2l chicken stock2 tbsp butter2 tbsp plain flour
STEP 1Dry-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 2Strain 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.
