Gravy

A great all rounder gravy that goes with almost anything. You can replace the water with chicken stock if you want a richer flavour.

• Ready In: 1 hr 16 mins
• Yields: 4 cups

Ingredients

• 8  chicken wings, cut into sections
• 1  onion, chopped
• 2  carrots, chopped
• 2  celery ribs, chopped
• 2  tablespoons olive oil
• 3  sprigs rosemary
• 3  sprigs thyme
• 1⁄4 cup plain flour
• 1  tablespoon Worcestershire sauce
•  salt
•  pepper

Directions

1. Preheat the oven to 200oC.
2. Place chicken in a roasting pan with the onion, carrots, celery stock olive oil, rosemary, thyme, and season with salt and pepper. Roast for 45 minutes until golden.
3. Transfer pan to a stovetop over medium heat. Sprinkle the flour and stir with a wooden spoon for 5 minutes until golden.
4. Gradually stir in 1 cup of boiling water, scraping base of pan. Add a further 5 cups boiling water and the worcestershire sauce.
5. Simmer for 15-20 minutes until thickened. Using a sieve, strain into a saucepan, pressing firmly. Discard wings and vegetables. Serve immediately.