Ingredients
1 kg chicken wings
2 carrots, chopped
2 Onions, quartered
2 celery stalks, chopped
Diced bacon
Sage
A couple of twigs of rosemary
2 bay leaves
Water
A couple of tablespoons of flour
Cranberry sauce
Roast juices
A dash of red wine or port if desired

Method
Get the wings and hit them with a rolling pin or similar to crack the bones, releasing flavour. Put everything except the flour, water, cranberry sauce and the roast juices into the camp oven. Cook at about 180 degrees for about an hour. Sprinkle flour in and mix through before adding about 2 litres of hot water. Bring to a simmer and then mash everything up to get all the flavours through. Simmer gently for 20 minutes or so until it starts to thicken. Then pass through a sieve in several batches and catch the liquid in a bowl.
When the roast meat is ready, collect some of the juices into the camp oven and place on a stove. Start adding gravy base until you have the desired amount. Add the cranberry sauce and port/red wine and simmer until desired consistency is reached

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