A rich sauce for roast poultry – use chicken wings, bacon and white wine for added flavour
Ingredients
- 4 rashers bacon, chopped
- 500g pack chicken wing
- oil, for frying (optional)
- 1 onion, unpeeled and cut into quarters
- 1 carrot, roughy chopped
- 1 leek, roughly chopped
- 1 garlic bulb, unpeeled and halved
- bunch herbs such as bay, thyme, parsley stalks (just use whatever you have, don't buy especially)
- 300ml white wine
- 1.2l chicken stock
- 2 tbsp butter
- 2 tbsp plain flour
Method
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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.
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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.