Chicken Bone Gravy (From Roast Chicken Leftovers)
Don’t throw away those roast chicken bones. This chicken bone gravy transforms leftover bones, pan drippings, and even simple roasting liquid into a rich, flavorful homemade gravy. Whether you roasted vegetables with your chicken or kept it simple, this recipe works both ways.
If you love cooking with a whole chicken, you’re in the right place. This Chicken Bone Gravy pairs perfectly with my Best Roast Chicken and Chicken with Lemon and Garlic recipes — creating a simple, cohesive way to turn one roast into multiple meals.
Why You’ll Love This Recipe
- Uses roast chicken leftovers — nothing wasted
- Works with or without roasted vegetables
- Deep, savory flavor from bones and pan drippings
- Simple ingredients
- Freezer-friendly
- Budget-friendly and practical
Step 1: Build the base
Place the chicken bones into a large pot. Add the onion, carrots, celery (if using), garlic, bay leaf, and herbs.
Step 2: Simmer
Pour over the water or stock. Bring to a gentle boil, then reduce to a low simmer. Cover partially and cook for 45–90 minutes, letting the flavors deepen.
Step 3: Strain
Remove from the heat. Strain the liquid into a bowl or jug, pressing gently on the solids to extract as much flavor as possible. Discard the bones and vegetables.
Step 4: Season
Return the strained liquid to the pot. Taste and season with salt and pepper.
Step 5: Thicken (optional)
For a gravy-style finish:
- Melt butter in a small saucepan
- Stir in flour and cook for 1 minute
- Gradually whisk in the hot broth until smooth
- Simmer until thickened
Or whisk cornstarch with cold water and add directly to the broth, simmering until glossy and thick.
Expert Tips
- Roast chicken bones with browned skin make the best gravy
- Don’t boil aggressively — gentle simmer = cleaner flavor
- Onion skins add color naturally
- Freeze bones until you have time to make the gravy
Variations & Customisations
- Herby gravy: Add sage or parsley stems
- Lemon gravy: Finish with a squeeze of lemon
- Garlic-forward: Roast the garlic before simmering
- Gluten-free: Use cornstarch instead of flour
What to Serve It With
- Roast chicken or turkey
- Mashed potatoes or roast potatoes
- Rice, couscous, or quinoa bowls
- Chicken sandwiches or wraps
Storage & Make-Ahead
- Fridge: up to 3 days
- Freezer: up to 3 months
- Freeze in small containers for easy portions
FAQs
How do you make gravy from chicken bones?
Simmer the chicken carcass in water (with optional vegetables) for 1–2 hours, strain, then thicken with flour or cornstarch.
Can I make chicken carcass gravy without vegetables?
Yes. You can use just the bones and water, or even only the leftover roast chicken pan drippings.
How do I make gravy from roast chicken leftovers?
Use the pan drippings as your base. Add stock if needed, simmer, then thicken with flour or cornstarch.
How long can I store chicken bone gravy?
Store in the refrigerator for up to 4 days or freeze for up to 3 months.
If you try this recipe, I’d love to hear how it turned out 🤍
Leave a comment below or tag me on Instagram!
How to Make Chicken Bones Gravy
Ingredients
For the Stock Base (If Using Bones)
- 1 roast chicken carcass bones with some meat attached
- 4-6 cups water 1–1.5 liters water (enough to cover bones)
- 1 small onion roughly chopped (optional)
- 1–2 carrots chopped (optional)
- 1–2 celery stalks chopped (optional)
- 2 cloves garlic optional
- 1–2 sprigs fresh herbs optional
- Salt and black pepper to taste
OR (If Using Pan Drippings Only)
- 2 cups 500 ml roast chicken pan liquid
- 1–2 cups chicken stock or water if needed to increase volume
For Thickening the Gravy – Choose one:
- 1–2 tablespoons all-purpose flourOR
- 1–2 tablespoons cornstarch (maizena)
- 2 tablespoons cold water (for slurry if using cornstarch)
- 1 tablespoon butter (optional, for richness)
Instructions
If Making Gravy from Chicken Bones
- Place the chicken carcass in a large pot.
- Add water — just enough to fully cover the bones (about 4–6 cups).
- Add onion, carrots, celery, garlic, and herbs if using.
- Bring to a boil, then reduce to a gentle simmer.
- Simmer uncovered for 1–2 hours to extract flavor.
- Strain through a sieve and discard solids.
- Return liquid to the pot and simmer until slightly reduced (10–15 minutes).
If Using Pan Drippings Only
- Pour roast chicken pan liquid into a saucepan.
- Remove excess fat if desired.
- Add extra stock or water if needed.
- Bring to a gentle simmer.
To Thicken the Gravy
Using Cornstarch (Gluten-Free Option)
- Mix 1–2 tablespoons cornstarch with 2 tablespoons cold water.
- Slowly whisk into simmering liquid.
- Cook 2–3 minutes until thickened.
Using Flour
- Mix 1–2 tablespoons flour with a small amount of hot liquid to form a paste.
- Whisk back into the pot.
- Simmer 3–5 minutes until thickened.
Optional: Stir in 1 tablespoon butter at the end for extra richness.
- Season with salt and freshly cracked black pepper to taste.
Notes
- The longer you simmer bones, the deeper the flavor.
- Skim excess fat for a lighter gravy.
- Don’t boil aggressively — a gentle simmer keeps it clear.
- If too thick, add a splash of hot water or stock.
- If too thin, simmer longer before thickening.
- Freeze bones if not used immediately. Onion skins add color.
