Budget big-batch gravy

Preheat oven to 180C. In a large roasting dish, place chicken wings and scarps, bacon, garlic, onions, carrots, celery and bay leaves. Drizzle over the oil and toss to combine. Season well with salt and pepper. Roast for 1 hour until everything is golden.

Transfer the roasting dish to the stovetop over a medium heat. Use a large heavy potato masher to crush up all of the ingredients while it continues sizzling and cooking in the pan. Sprinkle over flour and stir well, allowing to cook off for 1 minute. Gradually pour in boiling water and stir to combine, using a wooden spoon to scrape all of the goodness off the bottom of the pot. Simmer for 10-15 minutes until the liquid has thickened.

In batches, strain the gravy through a metal sieve or strainer into a large saucepan, pressing down against all of the ingredients to extract as much flavour as possible. Discard any leftover solids. Place the pot of strained gravy over gentle heat and add remaining ingredients, stirring well to combine. Check for seasoning and add more salt if required. Allow to cool, then transfer to plastic or glass containers in batches ready to freeze for future use.