Homemade Low FODMAP Chicken Gravy

Steps

1. 1Preheat the oven to 200ºC (390ºF) bake function. Break open the chicken wings, place them on a solid chopping board and bash the bones up using the end of a rolling pin (this helps release more of the flavour). Toss the chicken wings, carrots, leek tips, and herbs in a solid roasting dish. Drizzle with olive oil, season with salt and pepper, and mix all the ingredients together well. Cook for 1 hour or until the meat is tender.
2. 2Remove from the oven and place the roasting dish on a stove element over low heat. Use a potato masher to grind and smash the ingredients together. Then add the hot water, turn up the heat to high and boil for 10 minutes.
3. 3Then turn down the heat. Dissolve the corn starch in a small amount of warm water. Then stir through the gravy. Allow the gravy to simmer for 25 minutes or until it reaches the thickness you want. Check the taste and add generous amounts of salt and pepper as needed.
4. 4Then push the gravy through a sieve and into a large bowl. You want to really push it through the sieve so you get as much flavour as possible.
5. 5You can serve the gravy straight away with your planned meal, or you can freeze it and use at a later date.
6. 6To reheat the gravy place it in a saucepan over low heat and allow it to heat through.