• 8 Ratings

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

The Martha Stewart Show, The Martha Stewart Show, May 2010, The Martha Stewart Show, January 2010


Recipe Summary

Makes 4 cups


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees.

  • 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.

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

  • 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.

  • 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.



8 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1