New This Month

Chicken Gravy


Top crispy pieces of Northern Fried Chicken from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" with this flavorful gravy.Photo credit: Quentin Bacon

  • Yield: Makes 4 cups

Source: The Martha Stewart Show


  • 4 cups chicken bones and wings
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons all-purpose flour
  • 4 cups homemade Bruce and Eric Bromberg's Chicken Stock, or store-bought low-sodium chicken stock
  • 1 tablespoon fresh thyme leaves
  • Coarse salt and freshly ground black pepper


  1. Preheat oven to 400 degrees.

  2. Line a baking sheet with parchment paper and spread chicken bones and wings on prepared baking sheet. Transfer to oven and roast until well browned, about 1 hour.

  3. In a small bowl, mix together butter and flour to make a paste.

  4. Transfer chicken bones and wings, along with any browned bits from baking sheet to a large skillet. Add stock and bring to a simmer over medium-high heat; simmer for 30 minutes.

  5. Strain mixture through a fine mesh sieve; discard solids. Return liquid to skillet and heat over medium-high heat. Stir in thyme. Whisk in butter mixture, 1 tablespoon at a time, until sauce is thick and gravy-like. Let cook 1 to 2 minutes more. Season with salt, cover, and keep warm until ready to use.

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