Chicken Stock Gravy



1) Roughly chop the ingredients (don't worry about peeling).

2) Into a large pan, add a little oil and sweat all the ingredients except for the wine, sherry & water for 10 mins on a medium to high heat, stirring occasionally.

3) Add the wine, sherry and water, bring to the boil then turn down and simmer for for 2 hours.

4) Strain everything through a sieve over a bowl to collect the stock.

5) Put the stock back on the heat, bring to the boil and add the honey.

6) Make a paste with the butter and flour and whisk into the stock until thick over a low to medium heat for 10 mins. You may need to add more butter flour paste.

7) Add salt and honey to taste.