Chicken Gravy

This chicken gravy recipe is made from scratch with only a few, simple ingredients. It's surprisingly easy to whip up, and ready in minutes!

Course condiment, sauce

Cuisine American

Prep Time 5

Cook Time 10

Servings servings

Calories 68kcal

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.

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.