1 tbsp Sunflower Oil
250g Chicken Wings
250g Chicken Bones
1/2 Onion, finely chopped
1 Carrots, cut into small chunks
1 Celery sticks, cut into small chunks
1 Bay leaves
Small bunch Thyme
15g dried Porcini Mushroom
Pinch of Sugar
50g Plain Flour
2 packs of Chicken Bone Broth, defrosted
A squeeze of Lemon
Heat the oil in a large shallow saucepan or flameproof casserole dish. When simmering, add chicken wings and chicken bones and spend a good 20 mins browning them well in the oil – sticky bits of meat in the pan will add flavour.
Tip in the vegetables, herbs and porcini, scatter over the sugar, add the chicken bone broth and stir everything in. Turn down the heat and brown the vegetables for another 10 mins. Stir in the flour, then pour in the Prosecco and simmer down to a paste.
Stir in the stock and bring to the boil, scraping the bottom of the pan as you stir. Skim any scum off with a ladle and simmer steadily for 30 mins until thickened and reduced by about a third. Season to taste with salt and stir in a squeeze of lemon. Leave to cool slightly, then strain through a sieve into a container and chill.
On the day, simply reheat or pour into the turkey roasting tin and reheat with the roasting juices. If not serving to children, finish with a splash more Prosecco just before serving, if you like!
Recipe and photo credits: BCC Good Food