Hot Mess

Recipe courtesy of Chef Shana Whitlock

Makes 4 servings

Chicken stock:
5 lb chicken bones

Mirepoix:
1 lb celery
1 lb onion
1 lb carrot
20 black peppercorns
15 whole garlic cloves

1 gallon of water, or just enough to cover the bones and mirepoix

Roux:
1/2 lb butter
1/2 lb all-purpose flour

1 lb freshly deep fried or oven baked French fries
1 1/2 lb fresh white cheddar cheese curds

Roast chicken bones in the oven at 425 degrees until dark golden brown.

In a large stock pot sauté your mirepoix (carrot, celery, onion) with the roasted chicken bones until the vegetables are tender. Add black peppercorns and garlic; then add water and simmer for 12 hours on a lazy boil.

Strain and reduce the broth by half.

In a separate bowl, cut the butter into the flour to form the roux. Thicken broth with roux until desired consistency to make the gravy. Season with salt and pepper to taste.

Stack the fries in an oven safe pan, sprinkle your cheese curds over the fries, bake in the oven at 425 degrees until cheese is melted, pull out of the oven and finish with as much gravy as you feel it needs.