Instructions

1. Preheat the oven to 180c.
2. Into a large oven tray add the chicken carcass broken up, along with any bones and skin.
3. Add the onions, garlic, carrots and celery and mix . Finally add the herbs on top.
4. Drizzle the olive oil on top and roast in the oven for 45 minutes.
5. Remove the tray from the oven and transfer all the contents into a large saucepan or stock pot on a low heat on the hob.
6. Add the flour and mix quickly, using a wooden spoon to break down the bones even further.
7. Add the water and wine, bring to the boil and simmer for 30 mins until it reduces and thickens.
8. Remove the pot from the heat and pour the contents through a sieve, pushing down with a spoon or ladle to make sure you are getting all that delicious gravy out!
9. Taste and season with a little salt and pepper if you wish.
10. Leave the gravy to cool then transfer into two freezer bags or containers then put into the freezer.
11. Defrost in the fridge overnight and reheat in a saucepan on the hob over a low heat. You can add any turkey juices you have at this stage too.
12. Serve immediately.