ultimate scratch gravy
INGREDIENTS
4 Pound Chicken Bones and Chicken Feet
1 Tablespoon olive oil
2 Carrot, Diced
1 yellow onion, quartered
2 Celery, Chopped
1 Tablespoon Cider Vinegar
Handful fresh parsley
2 Sprig fresh thyme
1 Head garlic
2 bay leaves
2 Tablespoon black peppercorn
PREPARATION
Steps
1
When ready to cook, set temperature to 450˚F and preheat, lid closed for 15 minutes.
2
Using 1 Tbsp olive oil, lightly grease a large sheet tray and spread chicken feet and bones out evenly. Roast for 90 minutes turning occasionally until the bones are golden brown.
3
While these are roasting, place the onion, celery and carrots on a separate sheet tray and toss with remaining olive oil. Roast alongside the bones for 25 minutes until lightly caramelized.
4
Place the contents of the sheet pan in a large roasting pan making sure to scrape up all the browned bits.
5
Add cider vinegar, parsley, and thyme. Add the roasted vegetables, garlic, bay leaves, and peppercorns to the pan and fill with enough cold water to cover the contents.
6
Adjust the temperature on the grill to 250 degrees F. Partially cover the roasting pan with lid or foil, and place directly on the grill grate. Cook for 6-8 hours, occasionally skimming excess oil off the top.
7
Using a large slotted spoon or spider skimmer, gently fish out the bones and discard. When all the large pieces have been removed, strain the stock through a fine mesh sieve into another large roasting pan.
8
Return the pan to the grill and cook an additional 3-4 hours or until reduced and thickened enough to cover the back of a spoon. Enjoy!