By Joanne Weir. The secret to great gravy is a good strong stock. This has plenty of bones for excellent flavour, no giblets, cooks for several hours, and it has one crucial feature. Refrigerate it after straining, then remove the fat for a lean finished product.
INGREDIENTS
- 5 lb chicken parts, backs, necks, wings, excess fat removed
- 1 onion, peeled and coarsely chopped
- 1 carrot, peeled and coarsely chopped
- 12 stems parsley
- ½ tsp thyme, fresh or dry
- 2 bay leaves