No-waste gravy

• sunflower oil↗3 tbsp 3 tbsp
• reserved chicken backbone1 1

  (see recipe, below), chopped or snapped into pieces

• carrot trimmings

  and peels (see recipe, below), finely chopped

• large onion↗½ ½

  plus the whole skin

• caster sugar↗1 tsp 1 tsp
• plain flour↗3 tbsp 3 tbsp
• soy sauce↗1 tbsp 1 tbsp

  (optional)

• wine↗100ml 100ml

  port or sherry (or use water)

• chicken or beef stock cubes↗2 2

  or pots

Step-by-step instructions

1. 1

   Heat the oil in a wide, shallow pan over a medium heat and spend at least 10 mins browning the chicken backbone pieces – the darker the colour, the more flavourful the gravy will be. Add the carrot trimmings, onion and onion skins, and cook for 3-4 mins over a high heat until well browned. Scatter over the sugar and cook until it starts to caramelise, then tip in the flour and cook to a sticky, light brown paste.

2. 2

   Splash in the soy sauce, if using, then pour in the wine or water and simmer for a few minutes until reduced and thickened. Stir in 1 litre water from the kettle, add the stock cubes and bring to a simmer. Cook gently for 40 mins, then sieve into another saucepan and season to taste. Stir in any resting juices from the chicken. Reheat when ready to serve. Can be made a day ahead and chilled, then reheated the next day.