Jamie Oliver Chicken Wing Gravy. Peel and chop the onions carrots celery and loosely chop the bacon. Drizzle with oil season with sea salt and black pepper toss then cook for 1 hour or until tender.
Peel the onions wash the carrots then roughly chop with the celery and bacon. Put the thyme into the other cavity then tie the legs together with string also tucking in the wings and tying it around the middle. This is Jamies tried and trusted gravy recipe using the resting juices from your roast meat - in this case Turkey.
Season with salt and pepper drizzle with olive oil and toss to combine.
After roasting the combination Oliver then mashes it all up to release the flavour of the ingredients for the gravy. Drizzle with oil season with. Drizzle with oil season with sea salt and black pepper toss then cook for 1 hour or until tender. Put the veg bay leaves sage rosemary and star anise into a sturdy high-sided roasting tray then scatter the chopped bacon on top.
