This is terrific on fried chicken and even better on mashed potatoes.–Bruce and Eric Bromberg
LC More Color, More Flavor Note
Clearly the authors are men of few words. And we’d be, too, if we 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. Just make sure not to miss any of those darkened morsels stuck on the baking sheet as you’re scraping everything into the stock pot. More color means more flavor.
1 H, 50 M
Makes 4 cups
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Preheat the oven to 400ºF (204ºC).
Spread the chicken bones and wings on a rimmed baking sheet lined with foil. Roast until well browned, about 1 hour.
In a small bowl, combine the butter with the flour to make a paste.
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 boil over medium-high heat. Reduce the heat to a simmer and let it gently boil and burble for 30 minutes.
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.
Chicken Gravy Recipe © 2010 Bruce and Eric Bromberg, Melissa Clark. Photo © 2010 Africa Studio. All rights reserved. All materials used with permission.