Ingredients
- chicken wings 1 kg
- onions 2, quartered
- carrots 3, halved
- celery 3 stalks, halved
- garlic a few whole cloves
- rapeseed or olive oil
- chicken stock 1 litre
- white wine 300ml
- bay leaves 2
- thyme a few sprigs
- butter 25g
- plain flour 25g
- redcurrant jelly 1-2 tbsp
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Put the chicken wings, veg and garlic in the biggest roasting tin you have. Add a couple of tbsp of oil and toss everything together.
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Step 2
Roast for 1 hour giving everything a stir halfway through.
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Step 3
Tip in the chicken stock, wine, bay leaves and thyme, cover tightly with foil then cook for another 20 minutes.
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Step 4
Heat the butter in a large pan, stir in the flour, and cook, stirring until it turns golden brown.
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Step 5
Take the tin out of the oven and pour the liquid through a metal colander into a large bowl. Use a small pan to press down on all the ingredients left in the roasting tray. Put the crushed ingredients from the roasting tray into the colander and continue to squeeze.
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Step 6
Re-strain the liquid through a sieve to get rid of smaller pieces.
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Step 7
Gradually add the liquid to the roux in the pan, stirring. Once all the liquid is mixed in, bring to a simmer, add the redcurrant jelly and season. Simmer for 15 minutes. Chill or freeze until needed. Add any cooking and resting juices from the roasted turkey and reheat before serving.
Nutritional Information
- Kcals 126
- Fat 6.4g
- Saturates 2.2g
- Carbs 4.9g
- Sugars 2.6g
- Fibre 0.9g
- Protein 6.9g
- Salt 0.4g