Poultry Gravy

It’s always a good idea to get ahead by having gravy, or at least the basis for it, already made - especially at Christmas. With goose, or any poultry come to that, you’ll never have enough giblets and neck to flavour your gravy, so bring in reinforcements. I’d recommend getting in some extra chicken wings, necks and bones. This recipe should make enough for Christmas Day, so scale up the quantities accordingly for extra batches to freeze.