The only gravy recipe you need

Name: The only gravy recipe you need
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: 6
Ingredients: 1 large onion (unpeeled), roughly chopped; 1 large carrot, roughly chopped; 1 large celery stalk, roughly chopped; 950 g (2 x 475g packs) chicken wings; 1 small bulb garlic, halved lengthways; 6 fresh bay leaves; 20 g pack thyme sprigs; 2 tbsp Vegetable oil; 5 tbsp plain flour; 200 ml red wine; 1.3 L fresh chicken stock; 1 tbsp Worcestershire sauce

It’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.

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Serves6
CourseAccompaniment
Prepare15 mins
Cook1 hr 35 mins
Total time1 hr 50 mins

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Ingredients

1 large onion (unpeeled), roughly chopped
1 large carrot, roughly chopped
1 large celery stalk, roughly chopped
950g (2 x 475g packs) chicken wings
1 small bulb garlic, halved lengthways
6 fresh bay leaves
½ x 20g pack thyme sprigs
2 tbsp Vegetable oil
5 tbsp plain flour
200ml red wine
1.3 L fresh chicken stock
1 tbsp Worcestershire sauce

Method

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).