Make Ahead Chicken Gravy

Ingredients

1.	Pre-heat the oven to 200ºC/400ºF/Gas Mark 6
2.	Chop the carrots and celery into large chunks and the onions into quarters
3.	Bash the chicken wings with a rolling pin, or break with your hands to aid flavour release
4.	Place the veg with the chicken wings in a large roasting pan
5.	Chop the bacon into 1 inch pieces and scatter over the chicken and veg, along with the herbs
6.	Drizzle with olive oil, then season with salt and pepper before tossing everything together
7.	Roast for 1 hour until the meat is falling off the bone
8.	Place the pan on the hob over a low heat, and using a potato masher, crush the chicken and veg, moving everything around to loosen any caramelised flavour on the bottom of the pan
9.	Sprinkle in flour and continue to stir for a few minutes before adding 2 litres of cold water
10.	Bring the mixture up to a boil until thickened, but then turn down the heat and simmer for about 20-30 minutes. If you want to add sherry or port, do so at this stage
11.	Allow to cool a little, then push through a sieve, trying to extract as much flavour as possible
12.	Once fully cooled, put in a couple of soup bags and freeze
13.	On the day, take out of the fridge and allow to defrost as the turkey cooks, then pour in the juices from the roast pan. Bring to a simmer, and add some cranberry sauce
14.	Strain the gravy into another pan, and keep warm until you are ready to serve