When you come to make your gravy, your chicken will be covered and resting and you’ll have your tray of chicken juices and vegetable trivet in front of you.
Using a spoon, carefully remove 90 percent of the hot fat from the tray by angling it away from yourself and scooping off the fatty layer that settles on top.
Put the tray back on the hob over a high heat.
Add the flour, stir it around and, holding the tray steady with a tea towel in one hand, use a potato masher to mash all the veg to a pulp – don’t worry if it’s lumpy.
You can rip the wings off the chicken and break them up into the tray to add more flavour at this point.