Alton Brown Gravy Recipe

This Alton Brown Gravy Recipe is savory and deeply flavorful, which uses homemade chicken wing stock and brown miso paste. It’s a restaurant-quality dish, ready in about 2 hours and 35 minutes.

Alton Brown Gravy Recipe Ingredients

For the Stock

• 1 large white onion
• 1 large carrot
• 2 stalks celery
• 6 whole chicken wings
• 2 tablespoons vegetable oil
• 8 sprigs fresh thyme
• 6 fresh sage leaves
• 1 teaspoon black peppercorns
• 1/4 cup red wine
• 6 cups water

For the Gravy

• 1 teaspoon brown miso paste
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dark brown sugar
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 cups stock (from above)
• 3 tablespoons high-quality unsalted butter
• 3 tablespoons plus 1 teaspoon all-purpose flour
• Kosher salt, to taste

How To Make Alton Brown Gravy Recipe

1. Prepare and brown the ingredients: Chop onion, carrot, and celery. Cut chicken wings into pieces. Brown the chicken in a hot Dutch oven, remove, then brown the vegetables—especially the onion.
2. Build the stock base: Return chicken to the pot, add thyme, sage, and peppercorns. Deglaze with red wine and scrape up browned bits.
3. Simmer the stock: Add water, bring to a boil, then cover and simmer for 1 hour. Turn off heat and let sit for 30 minutes.
4. Strain and reduce the stock: Strain through a colander, then reduce over medium heat for 30 minutes. Strain again into a fat separator and store.
5. Make the gravy base: Whisk miso, Worcestershire, sugar, and pepper into 2 cups of stock.
6. Create a roux: Melt butter in a saucepan. Whisk in flour and cook until slightly browned, 3–5 minutes.
7. Combine and finish: Slowly whisk in the stock mixture. Simmer until thickened and coats the back of a spoon. Adjust seasoning with salt and pepper.
8. Strain and serve: If needed, strain through a fine sieve. Serve hot or cool and refrigerate.

Recipe Tips

• Why use chicken wings for stock?
  Wings have the perfect balance of meat, skin, and bones for rich, gelatinous stock.
• How to deepen flavor without drippings:
  Browning onions and using red wine adds umami and complexity.
• Can I make this ahead of time?
  Yes, the stock can be made days ahead and gravy can be refrigerated or frozen.
• What’s the purpose of miso in gravy?
  It adds depth, umami, and a subtle savory boost without overpowering.
• How to avoid lumpy gravy:
  Whisk constantly and strain if needed to keep it smooth and silky.

What To Serve With Gravy

This rich gravy is the perfect complement to:

• Roasted turkey or chicken
• Mashed potatoes
• Stuffing or dressing
• Biscuits
• Meatloaf

How To Store Gravy

Refrigerate:
Store cooled gravy in an airtight container for up to 3 days.

Freeze:
Freeze in a sealed container for up to 3 months. Reheat gently over low heat, stirring regularly.

Gravy Nutrition Facts

• Calories: ~90 per 1/4 cup
• Fat: 6g
• Carbohydrates: 5g
• Protein: 3g
• Sodium: 310mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use store-bought broth instead of homemade stock?
Yes, but the flavor will be less rich. Choose a low-sodium, high-quality broth.

How long does it take to make this gravy from start to finish?
About 3 hours total, mostly unattended simmering and cooling.

Can I double the recipe for a larger crowd?
Absolutely—just scale all ingredients proportionally.

What if I don’t have miso paste?
Omit it or add a splash of soy sauce for umami.

Can I add drippings from roast turkey or chicken?
Yes, incorporate them into the stock or gravy for enhanced flavor.

Try More Recipes:

• Alton Brown Pork Tenderloin Recipe
• Alton Brown Pie Crust Recipe
• Alton Brown Gumbo Recipe