CHICKEN GRAVY

Chicken Gravy image

Provided by Martha Stewart

Yield Makes 4 cups

Number Of Ingredients 6

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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

Steps:

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.