Gravy

Backbone of the chicken

1 Clove of Garlic, minced

1/4 of an Onion, sliced

1 Stalk of Celery, chopped

2-3 Sprigs of Thyme, roughly chopped

2 Sprigs of Rosemary, roughly chopped

2 Sprigs of Sage, roughly chopped

1 Tsp. Salt

1 Tsp. Black Pepper

4 Cups of Water

1 Tbsp. Vegetable Oil

3 Tbsp. Butter

3 Tbsp. All Purpose Flour

In a medium pot, heat up the vegetable oil. Add in the backbone and season with salt and pepper. Sear until the backbone develops some color on all sides.

Add in the thyme, rosemary, sage, garlic, onion, celery, and sauté for another 3-4 minutes.

Add in the water and bring to a boil. Once boiling reduce the heat and let simmer for 45 minutes, stirring every once in a while.

Drain your stock and let sit until the chicken is finished. Once it is, combine your stock with the juices the roasted chicken has let off and bring to a simmer.

Meanwhile, in a separate pot. Melt the butter, and add in the flour to make a roux. Let cook for 1-2 minutes stirring constantly.

Add in three cups of your stock one cup at a time while whisking until the stock and the flour mixture is combined. Let cook until thickened 3-4 minutes. If it is too thick for you, you can add 1/4 cup of stock to loosen it up. Taste and adjust seasoning to your liking.

Remove from heat and enjoy.