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“A great all rounder gravy that goes with almost anything. You can replace the water with chicken stock if you want a richer flavour.”
1hr 16mins
4 cups

Ingredients Nutrition


  1. Preheat the oven to 200oC.
  2. Place chicken in a roasting pan with the onion, carrots, celery stock olive oil, rosemary, thyme, and season with salt and pepper. Roast for 45 minutes until golden.
  3. Transfer pan to a stovetop over medium heat. Sprinkle the flour and stir with a wooden spoon for 5 minutes until golden.
  4. Gradually stir in 1 cup of boiling water, scraping base of pan. Add a further 5 cups boiling water and the worcestershire sauce.
  5. Simmer for 15-20 minutes until thickened. Using a sieve, strain into a saucepan, pressing firmly. Discard wings and vegetables. Serve immediately.

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