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  • Ultimate Scratch Gravy
 
  • Ultimate Scratch Gravy
 

Ultimate Scratch Gravy

Ultimate Scratch Gravy
0.0
0.00Ultimate Scratch Gravy
|
  • Difficulty4/5
  • Prep time20 mins
  • Cook time10 hrs
  • Serves8 - 12
  • HardwoodPecan

Gravy so good, you'll pour it over your whole plate. Everything but the kitchen sink makes this creamy gravy the perfect counterpart for mashed potatoes, turkey and just about anything.

Ingredients

  • 4 lb TURKEY BONES, CHICKEN BONES, CHICKEN FEET
  • 2 MEDIUM UNPEELED CARROTS, CUT INTO 1” PIECES
  • 1 MEDIUM ONION, QUARTERED
  • 1 GARLIC HEAD, HALVED CROSSWISE
  • 2 CELERY STALKS, CUT INTO 2" PIECES
  • 2 BAY LEAVES
  • 2 TBSP BLACK PEPPERCORNS
  • 1 TBSP CIDER VINEGAR
  • HANDFUL FRESH PARSLEY LEAVES AND STEMS
  • 2 SPRIGS THYME
  • 4 lb TURKEY BONES, CHICKEN BONES, CHICKEN FEET
  • 2 MEDIUM UNPEELED CARROTS, CUT INTO 1” PIECES
  • 1 MEDIUM ONION, QUARTERED
  • 1 GARLIC HEAD, HALVED CROSSWISE
  • 2 CELERY STALKS, CUT INTO 2" PIECES
  • 2 BAY LEAVES
  • 2 TBSP BLACK PEPPERCORNS
  • 1 TBSP CIDER VINEGAR
  • HANDFUL FRESH PARSLEY LEAVES AND STEMS
  • 2 SPRIGS THYME

Preparation

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.

Spread the bones and chicken feet on a large oiled sheet tray and roast for 90 minutes turning occasionally until the bones are golden brown.

While these are roasting, place the onion, celery and carrots on a separate sheet tray and toss with a little bit of oil. Roast alongside the bones for 25 minutes until lightly caramelized.

Place the contents of the sheet pan in a large roasting pan making sure to scrape up all the browned bits.

Add the roasted vegetables, garlic, bay, peppercorns, parsley and thyme to the pan and fill with enough cold water to cover the contents.

Adjust the temperature on the grill to 250 degrees F. Partially cover the roasting pan and place directly on the grill grate. Cook for 6-8 hours, occasionally skimming excess oil or skum off the top.

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.

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!

Access this, and over a thousand other Traeger recipes on the Traeger App.

  • Difficulty4/5
  • Prep time20 mins
  • Cook time10 hrs
  • Serves8 - 12
  • HardwoodPecan

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