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Ingredients
4 rashers bacon chopped
500 g pack chicken wing
1 onion unpeeled cut into quarters
1 carrots chopped
1 leek roughly chopped
1 garlic bulb unpeeled halved
1 bunch herbs such as bay (just use whatever you have, don't buy especially)
300 ml white wine
1.2 l chicken stock see
2 tbsp butter
2 tbsp flour plain
Equipment
frying pan
sauce pan
sieve
Directions
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.
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.
