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Essential Onions
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15p each est.Price per unit
£1.00/kgIt’s a bold claim but it’s a fair one. This gravy will take you from Sunday roasts to Christmas. Make it 2-3 days (or a couple of weeks, if being frozen) ahead, then just heat through to serve. It makes a great sidekick to chicken, venison, turkey or beef.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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.
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).
Typical values per serving when made using specific products in recipe
Energy | 313kJ/ 75kcals |
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Fat | 3.6g |
Saturated Fat | 0.5g |
Carbohydrates | 5g |
Sugars | 0.6g |
Fibre | 0.7g |
Protein | 3.1g |
Salt | 0.3g |
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£1.00/kg0kg added
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70p/kg0 added
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80pPrice per unit
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£1.20Price per unit
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60pPrice per unit
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75pPrice per unit
7.5p each0kg added
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20p each est.Price per unit
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£2.10Price per unit
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85pPrice per unit
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£3.30Price per unit
66p/100g0 added
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£1.80Price per unit
£1.20/100ml