Step 1

Preheat the oven to 400ºF (204ºC).

Step 2

Spread the chicken bones and wings on a rimmed baking sheet lined with foil. Roast until well browned, about 1 hour.

Step 3

In a small bowl, combine the butter with the flour to make a paste.

Step 4

Transfer the chicken bones and wings, along with any browned bits from the baking sheet, to a large skillet.

Step 5

Pour the stock into the skillet and bring to a boil over medium-high heat. Reduce the heat to a simmer and let it gently boil and burble for 30 minutes.

Step 6

Strain the mixture, discarding the bones and wings. Return the liquid to the skillet over medium-high heat and add the thyme. Slowly whisk in the butter paste, 1 tablespoon at a time, until the sauce is thick and gravy-like. Cook for 1 to 2 minutes more. Season with salt and pepper. You can cover the gravy and keep it warm over very low heat or even off the heat until needed. Originally published April 6, 2010.