Chicken Gravy

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

LC More Color, More Flavor Note

Browning the chicken wings and bones ensures that the resulting gravy has a rich flavor, worthy of the finest mound of mash or Sunday dinner. Make sure not to miss any of those crunchy morsels on the baking sheet. After all, more color means more flavor.

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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