Chicken Gravy Recipe
This rich and savory chicken gravy is the perfect accompaniment to roasted or fried chicken, mashed potatoes, rice, or biscuits. It’s made using the pan drippings from the chicken, combined with a simple roux to thicken and enhance the flavor. The result is a smooth, flavorful gravy that brings everything together.
Equipment
- Large skillet or frying pan
- Whisk
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
- 2 tablespoons of chicken drippings or unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth preferably low-sodium
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ½ teaspoon garlic powder optional
- ¼ teaspoon onion powder optional
- Fresh thyme or parsley for garnish optional
Instructions
- Prepare the pan:
- After roasting or frying your chicken, remove it from the pan and set it aside. You should have some drippings left in the pan. If there’s too much fat, you can remove a bit of it, but leave about 2 tablespoons of drippings.
- Make the roux:
- Heat the pan with the drippings over medium heat. If you're using butter, melt it in the pan. Once hot, sprinkle the flour into the pan. Stir constantly with a whisk or a wooden spoon to create a roux (a smooth paste). Cook the roux for about 1-2 minutes until it becomes golden brown, but be careful not to burn it.
- Add the chicken broth:
- Gradually add the chicken broth to the roux, whisking continuously to avoid lumps. Keep whisking until the mixture thickens and becomes smooth. This should take about 3-5 minutes.
- Season the gravy:
- Stir in the salt, pepper, garlic powder, and onion powder. Adjust the seasoning to taste, adding more salt or pepper if necessary.
- Simmer and thicken:
- Lower the heat and let the gravy simmer for 3-4 minutes until it thickens to your desired consistency. If it gets too thick, you can add more chicken broth to thin it out. If it's too thin, let it cook a little longer.
- Serve:
- Once the gravy is at the right thickness, remove it from the heat. Pour it over your chicken, mashed potatoes, or any other dish you like. Garnish with fresh thyme or parsley if desired.
Video
Notes
Flavor Variations:
You can add a splash of cream or milk at the end of cooking for a richer, creamier gravy. Using Pan Drippings:
If you don't have enough drippings, you can substitute with chicken broth or a bit of oil and butter for flavor. Adjusting Consistency:
If the gravy becomes too thick, simply add a little more chicken broth, water, or even milk to reach the desired consistency. Herb Infusion:
Fresh or dried herbs like rosemary or sage can be added during the simmering process for an additional layer of flavor. For a Smooth Gravy:
If your gravy ends up lumpy, you can strain it through a fine mesh sieve to smooth it out before serving. Enjoy your homemade chicken gravy!
You can add a splash of cream or milk at the end of cooking for a richer, creamier gravy. Using Pan Drippings:
If you don't have enough drippings, you can substitute with chicken broth or a bit of oil and butter for flavor. Adjusting Consistency:
If the gravy becomes too thick, simply add a little more chicken broth, water, or even milk to reach the desired consistency. Herb Infusion:
Fresh or dried herbs like rosemary or sage can be added during the simmering process for an additional layer of flavor. For a Smooth Gravy:
If your gravy ends up lumpy, you can strain it through a fine mesh sieve to smooth it out before serving. Enjoy your homemade chicken gravy!