Ingredients

• 1 tbsp light olive oil or vegetable oil
• 3 carrots
• peeled and roughly chopped
• 1 red onion
• cut into wedges
• 5 chicken wings
• 1 large glass white wine (optional)
• 1-2 tbsp cornflour
• depending on how thick you like your gravy
• 2 litres/3½ pints chicken or turkey stock (from 2 stock cubes or jelly pots)

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Mix the oil
• carrots
• onion and chicken wings in a roasting tin. Roast for 45 minutes until the chicken is golden-brown and the vegetables soft.
• Put the roasting tin on the hob over a medium heat. Add the white wine
• if using
• or pour in a glass of water. De-glaze the tin and scrape off any caramelised bits on the bottom of the tin. Remove from the heat.
• Use a slotted spoon to transfer the vegetables and chicken to a large saucepan. Stir in the cornflour until combined. Add the liquid from the roasting tin and the stock. Bring to the boil and simmer for 15-20 minutes. As it bubbles away use a fork to break up the chicken and vegetables as much as you can.
• Strain the gravy through a fine sieve into a freezeable container
• pushing through as much of the chicken and vegetables as you can. Season
• to taste
• with salt and pepper.
• Allow the gravy to cool completely. Then cover with a lid and transfer to the freezer. (It will keep in the freezer for up to 3 months). Defrost in the fridge the night before you want to serve it.
• Reheat in the microwave for 4 minutes on high. Alternatively
• if you have the time
• add it to the roasting tray when the turkey is resting. Heat gently
• and stir thoroughly to incorporate all the flavours from the turkey. Stir well and transfer to a serving jug.