Can you have a roast without gravy? Not a chance. This silky-smooth, flavour-rich gravy will become a staple at your dinner table.
Ingredients
- 2 celery, roughly chopped
- 3 carrots, roughly chopped (keep the skin on)
- 2 white onions, peeled and roughly chopped
- 4 garlic cloves, unpeeled
- 6 rashers smoked streaky bacon
- 3 bay leaves
- 3 sprigs of rosemary
- 10 chicken wings
- salt & pepper, season generously
- 2 1/2 tbsp vegetable oil
- clementine zest
- 4 tbsp plain flour
- 2L water
- 2 celery, roughly chopped
- 3 carrots, roughly chopped (keep the skin on)
- 2 white onions, peeled and roughly chopped
- 4 garlic cloves, unpeeled
- 6 rashers smoked streaky bacon
- 3 bay leaves
- 3 sprigs of rosemary
- 10 chicken wings
- salt & pepper, season generously
- 2 1/2 tbsp vegetable oil
- clementine zest
- ~4 tbsp plain flour
- ~2L water
Prejheat your oven to 200°C/400°F/gas 6.
Chuck every ingredient listed above up to and including clementine zest into an oven-proof tray and roast for 1 hour.
Bring out of the oven and pop on the hob on high heat. Using a masher burst and mash your ingredients together.
Sprinkle over your flour and make sure your mashed ingredients are well coated. Cook through a tad to remove the floury taste.
Pour over 2 litres of water and simmer for 25 minutes until thickened and reduced. Sieve, so you are left with a silky smooth gravy. Check for seasoning and serve or store for up to 2 months in a freezer.