THE ULTIMATE CHRISTMAS GRAVY

What you will need-

7 whole chicken wings

2 tbsp flour

2 large white onions

2 carrots

2 sticks celery

2 star anise

200ml white wine

2 bay leaves

3 Love Taste Co. Chicken Bone Broth pods

Optional- Cranberry Sauce

Preheat the oven to 180°c/ fan 160°c, peel onions and carrots and wash celery, roughly chop all 3 and scatter into a casserole dish, drizzling with olive oil and seasoning with salt and pepper and add star anise and bay leaves. Give the chicken wings a bash with a rolling pin, season and lay on top of the veg and pop in the oven for 45 minutes.

Remove from oven and place on hob, give a good stir, you might need to scrape from the bottom- this is all flavour! Add the flour and cook out for a couple of minutes- don’t stop stirring! Pour in the white wine and bring to the boil, keep stirring to prevent lumps- no one likes a lumpy gravy!

Next, add 1.5 litres of boiled water and the 3 bone broth pods, turn down to simmer and leave to thicken for 20 or so minutes, stirring occasionally. Once the gravy is at your desired consistency, check for seasoning. This can then be cooled and refrigerated or frozen- you need to be as ahead of the game as possible for Christmas day!

Simply defrost if required and reheat in a pan before Christmas dinner- tip- add an big dollop of cranberry sauce for a delicious subtle sweetness.