• 500g chicken wings

  • 500g chicken drumsticks

  • 500g chicken thighs

  • 1 brown onion

  • 1 carrot

  • 1 tsp ground ginger

  • 1 tsp paprika

  • Salt and pepper

  • 1 tsp dry basil

  • 2 litres of water

  • Good splash of light olive oil

  • 1 tbsp soy sauce

  • 1 tbsp sweet soy sauce

  • 100ml water

  • 100g plain flour


  • 1.

    Place all chicken, the onion and carrot (unpeeled) into a large saucepan and cover with water, place on a lid and bring to a boil.

  • 2.

    Combine spices, dried herbs, oil and soy sauces in a bowl.

  • 3.

    When the water is boiling take out the blanched chicken pieces and place into the spice mix bowl. Coat all chicken pieces well, season with salt and pepper and place in a large oven tray. Cook in a pre-heated oven at 250 degrees for 35-40 minutes.

  • 4.

    (In the meantime continue to boil the water, including carrot and onion for about 45 minutes).

  • 5.

    Remove carrot and onion from stock and mix a “slurry” from the flour and water, add the remaining marinade to the water then whisk the slurry into the boiling stock until thickened. Add some of the juices from chicken roasting tray. Gravy must then be simmered for 10 minutes before serving.


For more information and recipes from this series, click on the following link

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 2 ratings