• Preheat the oven to 200C / 180C Fan / Gas Mark 6. Drizzle the olive oil into a large roasting tin, then add the chicken wings, carrots, celery, onions, herbs, garlic cloves, and a generous sprinkle of black pepper. Toss together.
• Roast for 1 hour, tossing halfway. The chicken wings should be browning and the veg soft.
• Remove the tin from the oven, then EITHER place the roasting tin onto a hob on a low heat OR (if you don’t have a hob-safe tin) decant everything into a large pan, really scraping everything from the bottom of the tin.
• Using a potato masher, mash everything down into the pan. You want to really smash the chicken wings and veg to get all those flavours out!
• Sprinkle the gluten free flour into the pan, then mix everything together well. Pour over the boiling water and add the chicken stock pot. Mix well and bring to the boil.
• Lower down to a simmer, and leave to simmer (uncovered) for 20-30 minutes until thickened. Stir occasionally, being sure to keep scraping the bottom of the pan for that extra flavour.
• Remove from the heat. Pour the gravy through a coarse sieve, being sure to squish down the veg and chicken with a fork to get all the last bits of flavour out!
• Discard the meat, veg, bones and herbs and pour the gravy into a freezer-proof container. Skim the fat from the top (I either pop a metal ladle in the freezer for an hour then use this so the fat solidifies on contact, or pop the whole thing in the fridge for a few hours then scrape the solid fat from the top) before freezing.

To Serve:

• Reheat the gravy in the microwave or in a pan. Optionally, add the meat juices from your roast dinner for even bigger flavours, before serving.