To make the gravy, remove the tips of the legs, tail and wing tips from the chicken and put in a stock pot or casserole. Add the carrot, celery, roughly chopped onion, garlic, peppercorns ...
(The process of defeathering chickens often removes that yellow membrane; however, if it remains, it — and the talons — can create off flavors in the broth.) Combine the chicken feet ...
Chicken broth is a versatile ingredient that can be used in a variety of recipes ... Sauces and gravies - Often used to create sauces and gravies, they add richness and depth to dishes like pan sauces ...
Season with a pinch of salt. Strain the gravy through a sieve into a serving jug. Keep warm. Just before serving, stir any juices released by the rested chicken in to the gravy. To serve ...