There is NOTHING that makes Christmas dinner better than covering the whole lot in a rich gravy, is there?! For this one, you make a simple stock (ideally in a slow cooker so you can just forget about it), and then on Christmas day, a few simple steps turn it into a yummy gravy.

If you are making beef and want a beef stock, you can easily substitute the chicken wings for beef bones and trimmings. I made a beef stock the same way just last weekend, I just simply asked my local butcher for some offcuts and bones – they will always have them available – and roasted them the same way as I did the wings. Enjoy and have a Merry Christmas, whatever your situation!

Homemade Chicken Stock and Gravy

Ingredients
1kg chicken wings
Olive oil
Salt
1 large onion
2 carrots
4 cloves garlic
Bunch of fresh herbs (I used parsley and thyme)
1 tbsp black peppercorns
2 bay leaves

To make gravy:
200ml white wine
1-2 tbsp redcurrant jelly
Cornflour
Salt & pepper
Juices from your turkey or chicken

Method
1. Preheat your oven to 200c or 180c fan. Place the chicken wings on a baking tray (or spread them over two, you want them to have space between them), season with salt, drizzle with a little oil and roast in the oven until golden brown – about 20-30 minutes.
2. Once golden, remove from the oven and add to your slow cooker along with all the veggies (no need to peel them), herbs and black pepper. Cover the whole lot in water until completely submerged (you’ll need a few litres to ensure everything is covered). Cook in the slow cooker on low for 12-18 hours. If not using a slow cooker, put everything in the largest pot you have and cook on the hob over a low heat for 2-3 hours.
3. When the time is up, put a fine sieve over a large bowl or Tupperware container and pour over the mix, allowing the sieve to catch all the bones and veggies, and the liquid to pass into the bowl. Leave to cool. You can store this in the fridge or freezer until needed, and once it is cold you can skim off the excess fat if you want.
4. To turn it into gravy, put a large saucepan over a medium-high heat and add the wine. Bubble until reduced by half, then add 1 tbsp of redcurrant jelly and stir until dissolved. Pour in your stock and continue cooking for 15-20 minutes until reduced slightly. Mix 1 tbsp of cornflour with a little water, then pour this into the pan and stir until beginning to thicken. I don’t like mine too thick, if you want your gravy thicker, add another tablespoon or two (mixed with a little water) to the pan to get your desired consistency. Taste your gravy and season to your liking, adding a little salt, pepper, or some more redcurrant jelly if you think it needs it, and keep warm.
5. Pour in the resting juices from your turkey, stir to combine, pour into a jug and serve!