Add the chicken drumsticks to a roasting pan or even better a heavy oven/hob proof casserole dish followed by the prepped onion, carrots, celery, spice and herbs then coat in oil. Give every thing a good mix up.
Pop into the oven uncovered on 220°C | 200°C fan | 425°F | Gas 7 for 1 hour to brown the drumsticks and soften the vegetables.
Remove from the oven and place onto of the hob. (This is why I use a cast iron casserole pot as I have an induction hob). Add 300ml of boiling water from the kettle. If using wine or sherry [see post] add 300ml of this instead.
Using a wooden spoon, or spatula, set to work on getting all the dried and sticky bits of meat and vegetables off the sides.
Try to mush up the vegetables and meat as much as possible and continue to heat the ingredients, the liquid should turn a brown colour.
Now add the flour paste (2tbsp flour mixed with a bit of water), this will prevent lumps forming, add this paste to the casserole pot and mix thoroughly. You will see the liquid start to thicken almost immediately.
Next, top up with 900ml of boiling water, this is your last chance to de-glaze and scrape of all the stubborn (but extra tasty) bits from the sides of the casserole dish.
Set hob to simmer gently for 15 minutes, stir occasionally to make sure nothing sticks to the bottom.
Pass everything (meat, bones, veggies), through a sieve into a 1ltr jug making sure to squash all the goodness out of the leftovers.
Use immediately on your roast dinner or save for later by cooling to room temperature and popping into the fridge. This will also freeze well.