Roasted Chicken Stock (And A Very Good Gravy)

YOU'LL NEED

1 x chicken frame and any extra bones or skin (you can also use 400g of chicken wings)
1 brown onion (quartered)
½ bulb of garlic (cut crossways)
¼ cup flour
3L water
4 tbsp soy sauce (give or take)

MAKE IT

Preheat the oven to 220˚C fan-forced. Roast the chicken frame, onion and garlic in a deep sided tray for 30-40 mins till deep brown. Once roasted, take out the onion, frame and garlic and put them in a large pot with water, leaving the juices and fats in the baking dish. Bring to the stock to the boil and leave at a gentle simmer. Place the baking tray on the stovetop and assess the amount of fat in the pan. Add the same amount of flour to fat and on a low-medium heat cook the paste slowly on the stove for 5-6 mins till the flour is toasted. Turn the heat off and add a cup of the stock, stirring into the paste. Add another cup and keep going. It could get lumpy, it’s okay. Stir stir stir. Continue adding stock (about 3-4 cups all up) till you have a thin-ish pale-ish gravy looking thing. Turn the heat back on and bring the gravy to a gentle simmer, continuously stirring to prevent lumps. Season with a few tbsp of soy sauce, stir in and taste adding more till it’s as salty as you like it. Continue cooking for a few minutes till the gravy is the thickness you like, adding more stock if you take it too far. If there are a few lumps just give it a whiz with the stick blender.

Strain the stock for a lovely soup base, or freeze to use up later.

Fing the recipe for a fennel crumbed schnitzel over here. I feel like everyone does mash differently and that's great. I make mine with 4 boiled sebago potatoes mashed then mixed with a big pinch of salt, about 60g of butter and a good splash (¼ cup-ish) of milk.