Want to make the best gravy with all the cooking juices? Get all the veggies and cooking juices and place it back over the heat on the hob. Add 1 tbsp plain flour and mix together. It will clump together. Cook the flour for a few minutes. Add in 100ml white wine (dry) and reduce, stirring constantly. Then add 500ml chicken stock and whisk to remove any lumps. Reduce again by half. At this point, you can add other flavourings (dijon mustard, honey, lemon etc). Strain through a sieve and squash all the vegetables to get all their flavour out. You will be left with a lovely sauce. Add any of the resting juices from the chicken back to the sauce and finish with a few cubes of cold butter. Whisk through until emulsified. Taste and season. Enjoy!