No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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
Chicken Gravy

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.

Reviews (0)

Related Topics