Chip Cobs & Liquid Gold

Serves: 4

YOU WILL NEED:

◻ 1 leftover chicken carcass, roughly chopped/broken into a few pieces

◻ 1 onion, quartered

◻ 1 small garlic bulb, cut in half

◻ 1 carrot, peeled and cut into

chunks

◻ Drizzle of vegetable oil

◻ 2 tbsp plain flour

◻ 300ml dry cider

◻ ½ tbsp Worcestershire sauce

◻ ½ tsp caster sugar

◻ ¼ tsp salt, plus extra for the

chips

◻ ¼ tsp pepper, plus extra for

the chips

◻ 1 x quantity home-made plain

chips

◻ 4 crusty cob rolls, split in half

1 Preheat the oven to 180°C. Place the chicken carcass into a roasting tin with the onion, garlic and carrot. Drizzle with a little vegetable oil, then roast in the oven for 30 minutes. This gives the gravy depth of flavour.

2 Remove from the oven and place the tin on the hob over a low heat. Add the flour and mix well, then stir in the cider, scraping up all the bits from the bottom of the tin. Bring to a simmer, stirring. Transfer the mixture to a large saucepan, then add one litre of water, bring to a simmer and simmer uncovered for one hour.

3 Strain the gravy into another saucepan, making sure you push all the flavour out of the chicken and vegetables, then discard these. Return to the heat and add the Worcestershire sauce, sugar, salt and pepper. Stir and simmer until nice, smooth and thickened, about eight to 10 minutes.

4 To serve, I recommend you make plain chips, simply seasoned with salt and pepper. Pile a load of chips into the cobs. You will have enough chips for the side as well. Now pour the gravy into four small bowls. Place on the plates alongside the chip cobs and chips. Dip your chip cob into the gravy and enjoy the fruits of your labour. This is a mind-blowing gravy!