This chicken gravy recipe is good and easy and basic and the only one you really need in your arsenal. Here’s how to make it with just chicken parts, flour, butter, and stock or broth.
We’re home cooks of few words when it comes to gravy. No Especially when we have had vats of this gravy on the stove as often as they do—no time for talking when you’re shoveling mashed potatoes and fried chicken doused with gravy in your piehole. In case you’re tempted to cheat and rush the recipe, we have one word for you: don’t. Browning the chicken wings and bones ensures that the resulting gravy has a rich flavor, worthy of the finest mound of mash.This is terrific on fried chicken and even better on mashed potatoes.–Bruce and Eric Bromberg
- Quick Glance
- Quick Glance
- 10 M
- 2 H
- Makes about 2 cups
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Recipe Testers Reviews
I used a package of party wings and a package of chicken backs equaling 3 1/2 pounds. The one hour time was perfect to roast the chicken parts to nicely browned. I followed the rest of the recipe exactly and ended up with 2 cups of stock. With one change, you could really knock this out of the park. I had roasted David’s Best Brined Chicken so I stirred in all the pan drippings and this changed the gravy.
Roasting the chicken this way, pulling it off a pan and putting it into another pan, leaves behind all the brown bits. Why not brown the chicken pieces in a Dutch oven for an hour, then pull it out and add the stock right in, using it to deglaze all the brown bits? I'll do this next time as I think the rest of the recipe is solid.
I wouldn't change anything about this recipe. I found it easy to follow and it produced a beautiful chicken gravy. This recipe was easy to follow and delicious! I will definitely be adding this to my recipe book.
My "paste" didn't really work out into a paste so I ended up whisking my sort-of paste into the broth and it still turned out perfect. No lumps.
I ended up with exactly 2 cups of gravy which I thought is perfect for a roast chicken serving 4 people. I only put the 1/2 teaspoon of salt in as I only ended up with 2 cups and it was seasoned perfectly.
Living in Canada we just celebrated our Thanksgiving so I served this alongside my turkey gravy. There didn't end up being any leftovers, everyone loved it!
I broke down a chicken and 3 split leg quarters to get the bones needed for this recipe. My bones weighed 2 1/2 pounds. It took me 1 hour 20 minutes to roast the bones and they still could’ve gone a little longer. After adding the stock to the bones, I simmered for the required 30 minutes. I added all of the paste in small bits and
it took 4 minutes.