Chicken Crackling Gravy

By RoketJSquerl

If you do not have any of the Emeril’s seasoning products, you can substitute your favorite seasoned salt or seasoning blend.

Ingredients

• Trimmed Fat From 4 or 5 Chicken Pieces (i Used Leg Quarters)
• A Few Grinds Fresh Black Pepper
• 2 Tablespoons Flour
• 1 Cup Chicken Stock (i Used Emeril’s)
• 1 Pinch Essence of Emeril
• 1 Pinch Emeril’s Chicken Rub
• Chicken Base or Salt to Taste

Details

Servings 1
Adapted from web.me.com

Preparation

Step 1

• Cut the Chicken Fat/Skin into small pieces and put it in a small saucepan and slowly cook it until the fat has rendered out of it and the pieces begin to turn brown. • Drain the Fat and reserve 2 Tablespoons. • Cut the browned Fat/Skin pieces into a small dice and put them back in the saucepan with the reserved 2 Tablespoons of Chicken Fat and a few grinds of Black Pepper. Cook this until the pieces are completely crispy (like crisp bacon). • Stir in the Flour and cook until the Flour turns brown. Keep stirring to prevent scorching. • Add the Chicken Stock, Essence of Emeril, and Chicken Rub. • Stir and taste for Salt. Add some if needed, or add some Chicken Base. • Bring to a boil and cook until thickened. This was one incredibly tasty gravy. I served this with some of my homemade mashed potatoes and it was sheer ecstacy. The little pieces of chicken cracklings gave the gravy a nice texture with little bursts of flavor in every bite. What is great about this is that even those who shy away from bacon for spiritual reasons can come close to the experience. Okay, I know, there is NO substitute for real bacon...but this was still really damn delicious!