Homemade gravy

• rashers bacon4

  chopped

• pack chicken wing↗500g g
• oil

  for frying (optional)

• onion↗1

  unpeeled and cut into quarters

• carrot↗1

  roughy chopped

• leek↗1

  roughly chopped

• garlic↗1

  bulb, unpeeled and halved

• bunch herbs

  such as bay, thyme, parsley stalks (just use whatever you have, don't buy especially)

• white wine↗300ml ml
• chicken stock↗1.2l ml
• butter↗2 tbsp tbsp
• plain flour↗2 tbsp tbsp

Step-by-step instructions

1. 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.

2. 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.