Roughly chop 2 sticks of celery, 2 carrots and 2 onions, 5-6 leaves sage, couple of bay leaves, couple of sprigs rosemary. Place these directly into a roasting pan. Throw in a couple of rashers of smoked bacon, a kilo of chicken wings, (smash them to cracks the bones and throw them in too……add 1 tsp salt, a bit of pepper and a couple of star anise.
Roast all of this at 200degrees for about an hour. Remove from the heat and mash down and pull meat away from the bones.
Place tray on stove burners on high heat and mash with 2 litres water. Add 2 tablespoons of plain flour per pint gravy you will be making and mix this through. Simmer 20 mins – extract as much flavour as possible by mashing and stirring every so often. The mix will darken and thicken.
Tip everything into seive, and rub through with ladle. The fluid that comes through can be frozen in sealable plastic bags . This can be made weeks or days ahead and either frozen or refrigerated.
Defrost and place in a roasting tray with all the turkey or roast meat juices and stir and heat through and yum – amazing gravy.