Homemade gravy

Contains pork – recipe is for non-Muslims only
A rich sauce for roast poultry – use chicken wings, bacon and white wine for added flavour

4 rashers bacon, chopped
500g pack chicken wings
oil, for frying (optional)
1 onion, unpeeled and cut into quarters
1 carrot, roughy chopped
1 leek, roughly chopped
1 garlic bulb, unpeeled and halved
bunch herbs such as bay, thyme, parsley stalks (just use whatever you have, don't buy especially)
300ml white wine
1.2l chicken stock
2 tbsp butter
2 tbsp plain flour

Dry-fry the bacon in a large pan until golden. Remove, then fry the wings (add a splash of oil if they start to stick), turning until browned all over. Tip into a pan with the remaining ingredients (apart from the butter and flour) and the bacon. Simmer, skimming off any froth, for about 2 hrs.
Strain through a sieve, then heat the butter in a saucepan and, when foaming, add the flour. Cook, stirring constantly, for 1 min. Gradually pour in the stock, stirring all the time, to get rid of any lumps. Simmer until you have a thin gravy, taste and season. Can be made up to 3 days in advance and kept chilled, or frozen for up to 3 months.