This easy chicken gravy recipe is rich with a homemade roux and chicken stock (or drippings). SO much better than what you'd get from a packet or canned cream of chicken soup. If you're already making roast chicken for dinner, making gravy is a must. Once you go homemade gravy, you won't go back!
I grew up thinking gravy was intimidating, but once you learn the simple roux method, it’s pretty foolproof. You’ll get that restaurant-quality taste right at home with just a few simple ingredients. I love gravy in all forms, but nothing says comfort food like a gravy made from scratch.
What's great about this recipe is how easy it is to make with the leftover chicken drippings or even without. You don't need to make anything beforehand if you're short on time. It really doesn't take that much longer to make than what you'd get from a packet! This chicken gravy pairs perfectly with mashed potatoes, roasted chicken, biscuits, or even over rice.
What's in This Blog Post?
Ingredients Needed
- Pan drippings - Use any simple chicken recipe and use the leftover drippings from the roasting pan. Pan drippings give this gravy an amazing depth of flavor that you won't get from an instant gravy mix packet. If you don’t have any, you can leave it out and substitute with chicken broth or chicken stock.
- Butter - We use butter as the fat that's mixed together with flour in a 1:1 ratio to make the roux. You can use salted or unsalted butter.
- All-Purpose Flour - The other half of the roux, which thickens the sauce. When making the roux, you want the flour and butter to cook to a golden brown with small bubbles. This ensures the best flavor. You can substitute with cornstarch instead of butter for a gluten-free option.
- Low-Sodium Chicken Broth - If you don't have chicken drippings to start with, simply add in some low sodium chicken broth in the same amount of the chicken drippings. If you don't have chicken broth, you can easily substitute with a bouillon cube mixed with water. You can also use beef broth and make a beef gravy without drippings, or use vegetable broth or stock for a vegetarian option.
How to Make Chicken Gravy
- Separate the drippings
After roasting your chicken, carefully pour the pan juices and bits of meat from the bottom of the pan iinto a heatproof measuring cup. Let it sit for a minute so the fat rises to the top. Skim off most of the fat with a spoon, leaving the flavorful liquid underneath. We spatchcock our chicken so we roast the bones and deglaze to get drippings. - Make the roux
Whisk together ¼ cup flour and 4 tablespoons of butter until it forms a smooth paste. If it feels too greasy, sprinkle in a little more flour until you get that nice, thick consistency. Keep whisking as it begins to bubble and turn lightly golden. - Add the liquid
Slowly pour in 2 cups of chicken broth and ½ cup of drippings (or 1 teaspoon chicken bouillon paste if not using drippings). Keep whisking so it stays smooth. - Thicken the gravy
Let it cook for 5–8 minutes, whisking constantly, until the gravy thickens. If it gets too thick, add more broth. If it’s still thin after 10 minutes, whisk in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) and cook until it thickens up. - Season and serve
The last thing you want to do is season with black pepper and a little salt if needed. You can also add some leftover shredded chicken to the gravy for a little more substance. Serve hot over your chicken and sides.
Tips for Success
- Make ahead: If you roast your chicken the day before, refrigerate the drippings. The fat will solidify on top, making it super easy to scrape off.
- Extra flavor: A splash of white wine (we recommend a sauvignon blanc), a pinch of garlic powder, onion powder, or a dash of poultry seasoning can take this gravy to the next level.
- Storage: Keep leftovers covered in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
Frequently Asked Questions
Yes. This chicken gravy can be made with or without chicken drippings. If you don't have any leftover drippings, you can use chicken broth (or any broth) in the same quantity.
Yes! You can make gravy without adding flour using cornstarch as a substitute. Instead of using all-purpose flour as the thickener for your roux, you'll make a cornstarch slurry. To make the slurry, add 1 tablespoon water to 1 teaspoon cornstarch for every cup of gravy base in the pan.
You can—let it cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating. To keep the gravy from drying out, add a little water while reheating.
Yes, while it won't be chicken gravy, you can easily substitute with vegetable broth or vegetable stock for the chicken broth in the recipe.
For a smooth gravy, use a fine mesh strainer to smooth it out, or blitz it quickly with an immersion blender to avoid a lumpy gravy.
Recipe
Ingredients
- ¾ cup chicken drippings
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups chicken broth low-sodium
- salt and pepper to taste
Instructions
- To make the pan drippings, we spatchcocked a chicken and then smoked it. We took the spine out of the chicken before smoking it and roasted it on a sheet pan until it was brown and crispy.
- Then deglaze the pan with 2 cups chicken broth and scrape the crispy bits off to use in the gravy. Set aside.
- Make a roux by adding 4 tablespoons butter and ¼ cup all-purpose flour into a pan over medium heat. Whisk frequently until bubbling and lightly browned.
- Add in the ¾ cup chicken drippings and chicken broth mixture, and whisk until thickened.
- Add salt and pepper to taste.
Video
Notes
- This chicken gravy can be made with or without chicken drippings. If you don't have any leftover drippings, you can use chicken broth (or any broth) in the same quantity.
- Gluten-free: You can make gravy without adding flour using cornstarch as a substitute. Instead of using all-purpose flour as the thickener for your roux, you'll make a cornstarch slurry. To make the slurry, add 1 tablespoon water to 1 teaspoon cornstarch for every cup of gravy base in the pan.
- Vegetarian: While it won't be chicken gravy, you can easily substitute with vegetable broth or vegetable stock for the chicken broth in the recipe.
- Storage: Freeze leftover gravy for up to 3 months in an airtight container, and refrigerate for 3-4 days.
