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Ultimate Scratch Gravy

20

14

Pecan

Be sure to make plenty, because you’ll be smothering your entire Thanksgiving plate with it.

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  • 4 Pound Turkey bones, chicken bones, chicken feet

  • 2 Tablespoon olive oil, divided

  • 1 Medium onion, quartered

  • 2 celery stalks, cut into 2-inch pieces

  • 2 Medium carrots, cut into 1-inch pieces

  • 1 Tablespoon apple cider vinegar

  • 1 Head garlic, halved crosswise

  • 2 Bay leaves

  • 2 Tablespoon Black peppercorns

  • 1 Bunch Fresh parsley, leaves and stems

  • 2 Sprig thyme

  • cold water

  • 1

    When ready to cook, set the Traeger temperature to 450˚F and preheat with the lid closed for 15 minutes.

    : 450 ˚F

  • 2

    Lightly grease a large rimmed baking sheet using 1 tablespoon of olive oil, and spread the bones and chicken feet out evenly.

    • 4 Pound Turkey bones, chicken bones, chicken feet

    • 2 Tablespoon olive oil, divided

  • 3

    Place the baking sheet on the grill grates. Close the lid and roast for 90 minutes, turning occasionally, until the bones are golden brown.

    : 450 ˚F

  • 4

    Place the onion, celery, and carrots on a separate rimmed baking sheet and toss with the remaining tablespoon of olive oil.

    • 1 Medium onion, quartered

    • 2 celery stalks, cut into 2-inch pieces

    • 2 Medium carrots, cut into 1-inch pieces

  • 5

    Place the baking sheet with the vegetables directly on the grill grates. Close the lid and roast alongside the bones for 25 minutes, until lightly caramelized.

    : 450 ˚F

  • 6

    Remove the roasted bones and vegetables from the grill. Reduce the temperature on the grill to 250˚F.

    : 250 ˚F

  • 7

    Place the bones and vegetables in a large roasting pan, making sure to scrape up all the browned bits. Add the vinegar, garlic, bay leaves, peppercorns, parsley, and thyme to the pan and fill with enough cold water to cover the contents. Partially cover the roasting pan with a lid or foil.

    • 1 Tablespoon apple cider vinegar

    • 1 Head garlic, halved crosswise

    • 2 Bay leaves

    • 2 Tablespoon Black peppercorns

    • 1 Bunch Fresh parsley, leaves and stems

    • 2 Sprig thyme

    • As Needed cold water

  • 8

    Place the roasting pan directly on the grill grates. Close the lid and cook for 6-8 hours, occasionally skimming excess oil off the top.

    : 250 ˚F

  • 9

    Remove the roasting pan from the grill. Using a large slotted spoon or spider skimmer, gently remove 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.

  • 10

    Place the roasting pan directly on the grill grates. Close the lid and cook an additional 3-4 hours or until reduced and thickened enough to cover the back of a spoon.

    : 250 ˚F

  • 11

    Remove the gravy from the grill and serve. Enjoy!

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