I breasted a limit, used the bones for a stock

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I seared them.. before I did all that though, I threw in a couple cups of stock in a pot.. added about the same of fresh orange juice, a nice amount of maple syrup, salt, pepper, thyme, garlic, and a bay leaf for good measure.. it makes me feel a tad more authentic. I reduced all that down by half. It took maybe an hour, until I got what I wanted. I took out a little bowl, tbsp of flour and butter and made a quick white roux.. I threw that in there.

I also made some grits.

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All of that went together

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