- 1
-
Pre-heat oven to 200 fan. Add chicken, onions, celery, garlic and carrots to heavy based roasting tin. Add oil and mix everything until well coated
- 2
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Roast for 40 mins until just on the right side of burnt
- 3
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Mix soy, honey and tomato purée and add to tin. Covering everything well. Bake for 10 mins.
- 4
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Remove from oven and give a stir
- 5
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Sprinkle over flour and mushrooms (if using). Return to oven for 10 minutes
- 6
-
Place pan over low flame and add red wine vinegar. Sizzle briefly
- 7
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Add stock and herbs and bring to boil
- 8
-
Simmer for 10 minutes
- 9
-
Turn off heat and use potato masher to mash everything- extracting as much flavour as possible
- 10
-
Pass ingredients through a sieve over a saucepan
- 11
-
Get as much flavour out as possible!!
- 12
-
Simmer for 10 minutes or until glossy!! This will keep chilled for 3 days or can be frozen for upto 2 months. It’s amazing!! Enjoy 😊
Ingredients
8 | Chicken wings |
2 | Large onions - unpealed and quartered |
2 | Carrots roughly chopped |
2 | Celery sticks roughly chopped |
1 | Garlic bulb sliced in half |
1 | Tablespoon Sunflower oil |
1 | Tablespoon Clear honey |
2 | Tablespoons Soy sauce |
1 | Tablespoon Tomato puree |
50 | Grams Plain flour |
Small handful of dried mushrooms (optional) | |
1 | Tablespoon Red wine vinegar |
150 | Milliliters Port |
1¼ | Liters Chicken stock |
3 | Bay leaves |
Small bunch fresh thyme |