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Ingredients
Makes: Approximately 1 Litre
· 1kg Bord Bia Quality Assured Chicken Wings
· 2 Tbsp Olive Oil
· 1 Large Onion, peeled & roughly chopped
· 2 Carrots, peeled & roughly chopped
· 2 Celery Sticks, roughly chopped
· Bunch Fresh Herbs (such as 2 bay leaves, 2 thyme, 2 rosemary & 2 sage sprigs)
· 200ml red wine
· 3 tbsp Maderia Wine or Port
· 60g Plain Flour
· 2 litres boiling water
· Sea Salt & Freshly Ground Black Pepper
Method
- Preheat to 200°C (400°F/Gas Mark 6).
- Place the chicken wings on a large roasting tray lined with parchment paper. Season generously with salt and pepper. Roast in the oven for 45-50 minutes until golden.
- Meanwhile, in a large heavy-based saucepan, heat the olive oil. Add the onions, carrots and celery and sauté over a high heat for 3-4 minutes, stirring constantly.
- Deglaze with the red wine and madeira/port and add in the herbs. Sprinkle over the flour and carefully stir into the mixture until well combined & cook for a minute or so, stirring.
- Remove the chicken wings from the oven and add to the pot with the vegetables. Pour in the boiling water, ensuring the chicken wings & vegetables are covered (adding more if necessary).
- Bring to the boil and reduce to a simmer, covering loosely with a lid. Allow to simmer for 45 minutes until slightly reduced. If required, allow to simmer for a further 15-20 minutes, stirring occasionally.
- Pour through a coarse sieve into a large pot, pushing through all the goodness with the back of a spoon or ladle. Season to taste. Leave to cool down completely and then remove any fat that has settled on top.
- Transfer the chilled gravy to a zip-lock bag and put into the fridge for up to 2 days or this can be frozen up to a month in advance, ready to be used on Christmas Day.
- If you have frozen the gravy, defrost overnight – if your fridge is full use the sink. To warm, place in a large pot add any juices from the roasting tray of the turkey and bring to the boil, check for seasoning and serve in a warmed gravy boat.
