The Ultimate Gravy

Cooking time: 1.5 hrs

SERVES: 6-8

Ingredients

-1k chicken wings.
-1000g chicken stock.
-200g Madeira.
-350g white wine.
-60g butter.
-40g sunflower oil.
-1 Onion.
-2 carrots.
-1 leek.
-3 sticks of celery.
-2 cloves of garlic.
-1 sprig of thyme.
-10g parsley.
-1 lemon.
-5g arrow root.

Method

-Cut your winglets in half on the joint then place onto an oiled roasting tray and bake in the oven for 25 minutes at 200°C.
-Cut your carrot, onion, leek and celery and roast in a large pan with your oil and butter.
-When golden brown strain the fat and set the vegetables aside. Then in the same pan reduce your Madeira and white wine by half.
-When the wings are roasted, strain the fat and Placethe wings in a pan with your stock, vegetables and wine.
-Bring this to a simmer, skimming any impurities from the top with a small ladle And cook for 45-60 minutes.
-In a separate pan prepare your time, lemon peel, cracked garlic and parsley. Then strain your gravy over your Aaronmats and bring to the boil.
-Whisk the arrowroot with a little cold water then whisk into the boiling gravy to help with consistency.
-When you’re happy with the flavour and the thickness strain one final time and balance the seasoning with a little lemon juice, salt and pepper.
-This sauce is to be finished with the roasting juices from your meat on the big day. Enjoy.