Chicken Gravy

This is terrific on fried chicken and even better on mashed potatoes.–Bruce and Eric Bromberg

Chicken Gravy Recipe

  • Quick Glance
  • 20 M
  • 1 H, 50 M
  • Makes 4 cups


  • 4 cups chicken bones and wings
  • 2 tablespoons unsalted butter, at room temperature
  • 2 tablespoons all-purpose flour
  • 4 cups homemade chicken stock or canned chicken broth
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon kosher salt, plus more if needed
  • 1/2 teaspoon freshly ground black pepper


  • 1. Preheat the oven to 400ºF (204ºC).
  • 2. Spread the chicken bones and wings on a foil-lined rimmed baking sheet. Roast until well browned, about 1 hour.
  • 3. In a small bowl, combine the butter with the flour to make a paste.
  • 4. Transfer the chicken bones and wings, along with any browned bits from the baking sheet, to a large skillet. Pour in the stock and bring to a simmer over medium-high heat. Simmer for 30 minutes.
  • 5. Strain the mixture, discarding the bones and wings. Return the liquid to the skillet over medium-high heat and add the thyme. Slowly whisk in the butter paste, 1 tablespoon at a time, until the sauce is thick and gravy-like. Cook for 1 to 2 minutes more. Season with salt and pepper. Cover and keep warm until needed.
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