Roasted Chicken Back Gravy

What Ingredients Do You Need?

• 2 lbs Chicken backs, cut into pieces
• 2 tbsp Olive oil
• 1 Yellow onion, chopped
• 1 Carrot, chopped
• 1 Celery stalk, chopped
• 3 Garlic cloves, smashed
• 1/4 cup All-purpose flour
• 4 cups Chicken stock
• 2 Fresh thyme sprigs
• 1 Bay leaf
• 3 tbsp Unsalted butter
• to taste Salt and black pepper

How Do You Make Roasted Chicken Back Gravy?

1. 1

   Roast the backs

   Toss the chicken backs with olive oil and spread on a sheet pan. Roast at 450°F for 35-40 minutes, turning once, until deeply browned and crisp at the edges.

2. 2

   Add vegetables

   Scatter the onion, carrot, celery, and garlic around the backs for the last 15 minutes of roasting so they pick up color too.

3. 3

   Transfer to a pot

   Move the roasted backs, vegetables, and any drippings to a saucepan. Add the chicken stock, thyme, and bay leaf.

4. 4

   Simmer to extract flavor

   Bring to a simmer and cook uncovered for 25-30 minutes to reduce slightly and pull maximum flavor from the bones.

5. 5

   Strain

   Strain the liquid through a fine-mesh sieve into a bowl, pressing on the solids, and discard the bones and vegetables.

6. 6

   Make the roux

   In a clean saucepan, melt butter over medium heat, whisk in flour, and cook for 2 minutes until light golden and fragrant, without letting it brown too much.

7. 7

   Thicken the gravy

   Slowly whisk the strained broth into the roux in stages, whisking constantly to avoid lumps, and simmer until thickened to a gravy consistency, about 8-10 minutes.

8. 8

   Season and serve

   Season with salt and pepper to taste and serve hot over mashed potatoes, biscuits, or roasted chicken.