Chicken Carcass Gravy

A delicious gravy recipe using the carcass and bones from a cooked chicken, if you have any skin left, throw that in the pot as well, adds to the flavour.

Ingredients

1 chicken carcass and bones

1 large onion, peeled, roughly chopped

3 cloves garlic, peeled

left whole and smashed

1 large carrot, unpeeled,

roughly chopped

2 celery, unpeeled, 

roughly chopped

1 sprig rosemary

1 sprig thyme

2 tbsp olive oil

2 tbsp flour

1 litre chicken stock

70 ml red wine

Method

1.  Preheat oven to 180°C.

2.  Break up chicken carcass and add to a large oven proof baking dish, add any other bones and skin.

3.  Add onion, carrot, celery and garlic, drizzle with olive oil, toss to mix. Add herbs on top. Roast in oven for 45 minutes.

4.  Remove from oven and transfer contents to a large saucepan. On a low heat on the hob add the flour and mix quickly, breaking up the bones as you go along.

5.  Add chicken stock and wine, bring to the boil, then reduce to a simmer for 30 minutes or until reduced and thickened.

6.  Remove pan from heat, strain contents through a fine sieve into a bowl, making sure no bones get into the strained gravy pressing down with a spoon to squeeze the gravy out of the bones and veg. Discard bones and veg. Season with salt & pepper if desired.

Enjoy with a Sunday roast dinner.