Chicken Gravy
This chicken gravy recipe is a great one to have in your arsenal. It's simple enough for even novice cooks yet tasty enough for the most demanding chefs. Roasting the bones before making the stock is a crucial step so don't skip it!
Ingredients
- About 2 pounds 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 1/2 teaspoons fresh thyme leaves, or more to taste
- 1/2 teaspoon kosher salt, or more to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- 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.
☞ TESTER TIP: Make sure to not 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.
- Pour the stock into the skillet 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. You can cover the gravy and keep it warm over very low heat or even off the heat until needed.
Nutrition
Serving: 1serving | Calories: 38kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 159mg | Fiber: 0.1g | Sugar: 1g