Description
This rich and savory Chicken Gravy recipe is made using drippings from roasted chicken, flour, and chicken broth to create a smooth, flavorful sauce perfect for enhancing any poultry dish. Easy to prepare on the stovetop, this gravy balances a golden roux base with well-seasoned broth to deliver a comforting, traditional accompaniment for your meals.
Ingredients
Gravy Ingredients
- 3/4 cup drippings from roasted chicken (optional, see note)
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth (or turkey or vegetable broth)
- Extra 3/4 cup chicken broth or drippings if not using drippings in initial step
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon chicken bouillon paste (optional, if not using drippings)
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (for cornstarch slurry, optional)
Instructions
- Collect Drippings: After roasting your chicken, carefully pour the pan drippings and juices into a liquid measuring cup or bowl. Let it sit for a minute to allow the fat to separate and rise to the top. Use a spoon to skim off most of the fat, reserving about 1/2 cup of the defatted drippings for the gravy.
- Start the Roux: In a large saucepan over medium heat, add 1/2 cup of the reserved drippings or, if not available, chicken broth. Whisk in 1/4 cup all-purpose flour to form a smooth paste. Adjust by adding more flour if the mixture feels too greasy to achieve a pasty consistency.
- Cook the Roux: Continue whisking the paste slowly as it begins to heat, allowing it to cook until it turns a light golden brown. This creates the roux that will thicken your gravy and impart a nutty flavor.
- Add Broth and Seasoning: Slowly pour in 2 cups of chicken broth along with an additional 1/4 cup of drippings or 1 teaspoon chicken bouillon paste if drippings are not used. Whisk continuously to blend everything smoothly.
- Simmer and Thicken: Let the gravy cook over medium heat, whisking constantly for 5 to 8 minutes until it thickens to your desired consistency. If too thick, add extra broth or drippings to thin it; if too thin after 10 minutes, prepare a slurry of 1 tablespoon cornstarch and 1 tablespoon water and whisk it into the gravy to thicken.
- Season and Serve: Taste your gravy and season with salt and pepper as needed. Remove from heat and serve warm over your favorite chicken dishes or mashed potatoes.
- Store Leftovers: Transfer leftover gravy to a covered container and refrigerate. It will keep well for a few days and can be reheated gently on the stovetop with a little added broth if needed.
Notes
- Using drippings from roasted chicken adds extra flavor but is optional if you prefer using just broth.
- Skimming fat from drippings helps keep the gravy lighter and less greasy.
- If chicken drippings are not available, chicken broth combined with bouillon paste can be used for flavor.
- Adjust thickness by adding broth or cornstarch slurry based on preference.
- Whisking constantly prevents lumps and ensures a smooth gravy.
- This gravy pairs wonderfully with roasted or baked chicken, turkey, and mashed potatoes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
