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chicken gravy in a white gravy bowl with sage on the side and cooked chicken breast next to it with a small bowl of chopped herbs on the other side.

How to Make Chicken Bones Gravy

Rich homemade chicken carcass gravy made from roast chicken bones and pan drippings. Works with or without roasted vegetables and can be thickened with flour or cornstarch.
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Author: Miranda | My Anosmic Kitchen
Prep 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings :4

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.

    Nutrition

    Serving: 1servingCalories: 73kcalCarbohydrates: 8gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 133mgPotassium: 165mgFiber: 1gSugar: 3gVitamin A: 2663IUVitamin C: 4mgCalcium: 25mgIron: 0.4mg
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