Name: Salty Sows Crisp Chicken Thighs Recipe
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4 servings
Ingredients: 6 pcs bone-in, skin-on chicken thighs; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp smoked paprika; 1 tsp garlic powder; 1 cup all-purpose flour; 1 cup vegetable oil (for frying); 2 tbsp unsalted butter; 1.5 lbs small Yukon Gold or new potatoes; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 3 tbsp olive oil; 2 tbsp chopped fresh parsley (optional); 1 lb pork or beef neck bones (roasted); 1 cup yellow onion, roughly chopped; 1 pcs carrot, chopped; 1 pcs celery stalk, chopped; 3 pcs garlic cloves, smashed; 1 tbsp tomato paste; 2 tbsp all-purpose flour; 3 cups chicken stock or low-sodium broth; 1 tsp Worcestershire sauce; 2 pcs fresh thyme sprigs; 1 pcs bay leaf; 1 tsp salt; 0.5 tsp freshly ground black pepper; 1 tbsp neutral oil (for roasting/sauté)

Method

Neck Bone Gravy

1
Roast or brown neck bones
Preheat oven to 425°F (220°C) if roasting. Pat neck bones dry and season lightly with salt and pepper. Place on a rimmed baking sheet and roast 25–30 minutes, turning once, until well browned. Alternatively, brown in a heavy skillet with 1 tbsp neutral oil over medium-high heat for 8–10 minutes, turning to brown all sides.
2
Sweat aromatics
In a large heavy pot or Dutch oven, add 1 tbsp neutral oil (if not already in use) and over medium heat sauté the chopped onion, carrot, and celery until softened and starting to color, about 6–8 minutes. Add the smashed garlic and cook 30–60 seconds until fragrant.
3
Deglaze and build
Stir in the tomato paste and cook 1 minute. Add the roasted or browned neck bones back to the pot. Sprinkle 2 tbsp flour over the mixture and cook, stirring, 1–2 minutes to remove raw flour taste. Pour in 3 cups chicken stock while scraping browned bits from the bottom of the pot with a wooden spoon.
4
Simmer
Add Worcestershire sauce, thyme sprigs, and bay leaf. Bring to a gentle simmer, then reduce heat to low and simmer, partially covered, for 45–60 minutes, until meat is tender and liquid has reduced and concentrated.
5
Finish and strain
Remove neck bones and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean saucepan, pressing on solids to extract flavor. Discard solids. Pick any usable meat from the bones, chop finely, and return to strained gravy if desired. Taste and season with 1 tsp salt and 1/2 tsp pepper, adjusting to taste. Keep warm on low.

Fried Smashed Potatoes

6
Prepare and cook potatoes: place the potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil, then simmer until just tender when pierced with a knife, about 12–15 minutes depending on size. Drain and let cool slightly until safe to handle.
7
Smash: arrange cooked potatoes on a rimmed baking sheet lined with parchment or a clean surface. Using the bottom of a sturdy glass or a potato masher, gently press each potato to flatten to about 1/2" thick—keep them in one piece.
8
Crisp: heat a large skillet over medium-high heat and add 3 tbsp olive oil. When shimmering, add the smashed potatoes in a single layer (work in batches if needed). Cook without moving until golden and crisp underneath, about 4–6 minutes. Flip and cook the other side 3–5 minutes until crisp all over. Season with 1/2 tsp black pepper and additional salt to taste. Transfer to a plate and sprinkle chopped parsley if using.