re-gravying

I made a brown gravy that started off as a country white gravy. Roux (with bacon fat) first, then milk and heavy cream. Salt, pepper, garlic, plus some soy sauce and some Worcestershire for umami and browning. Add fried mushrooms and bacon lardons.

The result was something that smelled too soy-saucy but tasted amazing. Because the faint soy smell is almost off-putting, I've decided to make a new batch of gravy. I'll keep the first batch just because it tastes so good (maybe I'll pour it over biscuits or something), but the second batch will be a more Thanksgiving-appropriate poultry gravy.

In practical terms, that means shopping for a nice bag of chicken's feet at the local grocery, plus the ingredients for a mirepoix (onion, celery, carrot). Boil the fuck out of the chicken's feet to render out as much flavor and collagen as possible. Add some herbs and seasonings (and maybe help the stock along with some chicken bouillon), strain the mixture, then add it to a roux of regular butter and flour (no pork fat this time). Maybe add some extra salt and pepper to taste at the end. The result ought to be a decent, smooth gravy: no lumps, and no shrooms or lardons. Wish me luck. And expect photos.