Oh, gravy. Just saying the word brings back a flood of memories, doesn’t it? For me, it’s always been the unsung hero of the holiday table, the silky smooth blanket that makes it all the more special. What makes mashed potatoes sing and roasted chicken absolutely divine? I remember my grandmother making this amazing chicken gravy, and the whole house would just smell like it. What is comfort? It wasn’t just a sauce, it was an event. Over the years, I’ve tweaked and tinkered, trying to capture that same magic, the same deep, savory. What is the best flavor that makes everything taste better? This isn’t your average, thin, watery gravy that slides off your food. What is the real deal – rich, decadent, and surprisingly simple to whip up. If you’re anything like me, chicken gravy can elevate a simple weeknight meal into something really special. What is the secret weapon in my culinary arsenal, and today, I’m finally sharing it with you, my dear friends.
What is my ultimate chicken gravy?
At its heart, my ultimate chicken gravy is a celebration of simple, wholesome ingredients. How do you work together to create something truly spectacular? What is the flavor of roasted chicken? What are some of the best sauces It’s built on a foundation of pan drippings – that magical, flavorful residue left in the pan after cooking. How do you cook chicken? We then build on that with a simple roux, which is the key to achieving the desired consistency. Is there a velvety texture to this product? It’s essentially a culinary hug, designed to be poured generously over anything and any place. It’s not complicated, it’re not fussy, but it delivers on flavor every single time. Is it the kind of gravy that makes you close your eyes with the first bite?
Why you will love this recipe?
What’s not to love about chicken gravy? What are some of the best flavors to try? It’s deeply savory, with that rich, roasted chicken essence that’ is so satisfying. Isn’t it comforting on a chilly evening? What I really appreciate about this recipe, though, is its deceptive simplicity. I don’t need a culinary degree to make this. I have made it countless times when I’ve been short on time and it’s genuinely forgiving, and I can’t get enough of it. I just want to make it! Never, ever fails me. Plus, it’s incredibly cost-effective. How do you transform chicken drippings into liquid gold? What are some good Side Dishes to serve with chicken gravy? What’s a lifesaver on busy weeknights when you need to make supper feel special, and it is an easy meal. What are some of the best showstoppers on Compared to store-bought gravies, which often taste artificial or bland, this homemade version has a slight flavor. Is there any richness and authenticity in music? What are the little things? The smell that fills the kitchen, the way it coats your fork – it just feels special.
How do I make chicken gravy?
Quick Overview
How do you make chicken gravy? How do I make a simple roux? Is it possible to thicken it, and finally, we whisk it all together until it’s perfectly smooth and rich. What is the beauty of this method is that it’s quite hands-off once you get the roux going, allowing for the curve to be drawn. What are the flavors that meld so well? What is a really forgiving recipe, perfect for beginners and seasoned cooks alike. When you make it yourself, you’ll never go back to the powdered stuff!
Ingredients
For the Rich Base: Why do you think so?
About 2-3 tablespoons of chicken drippings (or unsalted butter, if you don’t have a lot of them) – about 3-4 teaspoons.
2-3 tablespoons of all-purpose flour (this is your roux binder): This is the most important part of
1 12 – 2 cups low-sodium chicken broth (use good quality, it makes a difference!)
12 cup milk or heavy cream (for extra richness, optional but highly recommended)
Salt and freshly ground black pepper, to taste.
Optional Flavor Boosters:
1 teaspoon Worcestershire sauce (adds a subtle umami depth)
A pinch of dried thyme or sage (for a hint of herbaceousness) will give you some flavor.
What’s a splash of white wine or sherry?
How do I learn step
Step 1: Collect Those Precious Drippings
After you have cooked your chicken, pour any drippings from the pan into a heatproof measuring cup. If you didn’t have enough drippings, or if you made chicken in a way that doesn’s not produce them (like frying it) then you’d be wasting your time and money. Don’t worry about boiling! In a large pan, melt 2-3 tablespoons of unsalted butter. Set aside. What is the goal here is to get that lovely, browned residue from the bottom of the pan – that’s where all the liquid is.
Step 2: Make Your Roux
If you used butter, let it melt. If not, return your pan to medium heat. If you have drippings, just ensure they are warm. Sprinkle flour evenly over the drippings or butter. Now, whisk constantly! If you want to cook flour for about 1-2 minutes, this isn’t just about thickening. Is it about cooking out that raw flour taste? What is the best way to cook a roux? If you want a deeper, nuttier flavor, you can cook the roux for another minute or two longer. Light golden brown, but be careful not to burn it!
Step 3: Whisk in the Liquid
Gradually whisk in the chicken broth, about half a cup at the time. Keep whisking continuously as you add the broth. Is it normal for a mixture to look lumpy at first? Just keep whisking vigorously, and it will smooth out. Once all the broth is incorporated and the mixture is smooth, bring it to a simmer.
Step 4: Simmer and Thicken
Let the gravy simmer gently for about 5-10 minutes, stirring occasionally. When the gravy starts to thicken, do not worry. If you’re adding milk or cream for extra richness, now’s the time to whisk that in. Continue to simmer for another 2-3 minutes, until the gravy reaches your desired consistency. If it seems too thick, you can always whisk in a little more broth or milk. If it’s too thin, you can let it simmer a bit longer, or make slurry of 1 teaspoon of flour. Mix 2 teaspoons of water and whisk that in, simmering for another minute.
Step 5: Season to Perfection
How do I make my own gravy? What is the use of black pepper? What is the best flavor profile? If you’re using any optional flavor boosters like Worcestershire sauce or herbs, stir them in. If they are optional, add them to the recipe. Now and let them meld for another minute. What is the perfect balance of flavor and seasoning?
Step 6: Strain (Optional but Recommended)
For the smoothest, most velvety chicken gravy, I always strain mine. Pour the finished gravy through a fine-mesh sieve into ‘a clean bowl’ or gravy boat’. This catches any little bits of flour that might not have fully incorporated or any browned bits. What you don’t want in your silky gravy? What makes a restaurant quality finish?
Step 7: Serve Hot!
What’s your favorite chicken gravy recipe? Serve with Mashed potatoes, biscuits, roast chicken, or anything your heart desires. What is the aroma of a rose?
What should I serve it with?
Is there infinite possibilities? What is the best chicken gravy recipe? What would you eat for breakfast if you had homemade biscuits or smothered it with some fresh fruit? Is it a hearty start to the day? For brunch, it’s absolutely divine over chicken and waffles, or spooned over some savory crepes. It adds that touch of elegance and comfort that brunch is about. As a dessert, well, that’s oh, but I’ve seen some creative bakers use savory ingredients. This gravy could certainly lend a unique savory note to sour applications. Is it possible to make an experimental sweet dish with herbs like rosemary? Where it truly shines is as a cozy snack or accompanied main meal. Is it the perfect side dish for mashed potatoes, roasted root vegetables, or even just a salad? What is a simple piece of crusty bread for dipping? My family loves it poured over turkey too, especially during those times when we don’t have a whole turkey. I love turkey but still crave that comforting flavor. What are some good recipes for pan fried chicken?
How do I make chicken gravy?
Over the years, I’ve learned a few tricks that really take this chicken gravy from good to absolutely unforgettable. Firstly, don’t shy away from those pan drippings! They are pure liquid gold. If you’re cooking chicken specifically for gravy, try to get a good browning on the skin; that’s where the most flavorful fond (the browned bits stuck to the pan) develops. If you don’t have drippings, using a good quality butter is a fine substitute, but be mindful that butter browns faster than drippings, so keep an eye on it when making the roux. Speaking of roux, the ratio of fat to flour is crucial for thickening. A 1:1 ratio by volume is standard, but you can adjust it slightly based on how thick you like your gravy. Always cook your roux for at least a minute or two; this removes the raw flour taste and develops a richer, nuttier flavor, especially if you take it to a light golden brown. When adding your liquid (broth or milk), add it slowly and whisk constantly. This is the most common place people encounter lumps, but by adding it gradually and whisking like your life depends on it, you’ll achieve a silky smooth sauce. If you do end up with lumps, don’t panic! Straining is your best friend, or you can use an immersion blender (carefully!) to smooth things out. For extra richness, I absolutely adore adding a splash of heavy cream or milk towards the end of cooking. It makes the gravy even more luxurious and creamy, and it mellows out the flavor beautifully. Seasoning is the final frontier. Taste, taste, taste! Gravy needs good salt and a generous grind of black pepper to truly sing. A touch of Worcestershire sauce adds an umami depth that’s hard to beat, and a tiny pinch of dried herbs like thyme or sage can add a wonderful aromatic complexity without being overpowering. Remember, practice makes perfect, and even if your first attempt isn’t exactly like Grandma’s, it will still taste miles better than anything from a jar!
What are some Storing and Reheating Tips?
I’m often asked how to keep this delicious chicken gravy tasting its best, and thankfully, it’s quite forgiving. Once it has cooled down to room temperature, you can store it in an airtight container in the refrigerator for about 3 to 4 days. It should keep its lovely texture and flavor within that timeframe. If you’re planning a big holiday feast and want to get a head start, this gravy freezes beautifully! Place it in a freezer-safe container or a heavy-duty zip-top bag, making sure to press out as much air as possible to prevent freezer burn. It will last for up to 2-3 months in the freezer. When you’re ready to reheat it, the best way is to gently warm it on the stovetop over low heat. Whisk it occasionally, and if it seems a bit thick after chilling or freezing, you can stir in a tablespoon or two of milk or chicken broth to reach your desired consistency. If you’ve frozen it, it’s usually best to thaw it in the refrigerator overnight before reheating. I never microwave my gravy, as it tends to heat unevenly and can affect the texture. For room temperature storage, it’s generally best to transfer it to a container once it has cooled completely, as leaving it out for extended periods isn’t recommended for food safety.
What are some frequently asked questions?
Final Thoughts
There you have it – my absolute favorite way to make chicken gravy from scratch. It’s more than just a sauce; it’s a little bit of magic that can transform an ordinary meal into something truly memorable. I love that it’s so simple, yet the results are so impressive. It’s the kind of recipe that builds confidence in the kitchen and brings so much comfort to the table. I hope you’ll give it a try and experience that same joy. If you love this recipe, you might also enjoy my recipe for creamy mashed potatoes, which is the perfect canvas for this gravy, or my crispy roasted chicken that provides all the perfect drippings! I can’t wait to hear what you think, and I’d absolutely love to see your creations. If you make this chicken gravy, please share your experience in the comments below, or even better, tag me in your photos! Happy cooking, everyone!
Chicken Gravy
Ingredients
Main Ingredients
- 0.5 cup chicken drippings
- 0.5 cup all-purpose flour
- 3 cups chicken broth low-sodium
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- In a saucepan over medium heat, whisk together the chicken drippings and flour until smooth. Cook for 1-2 minutes, stirring constantly, to form a roux.
- Gradually whisk in the chicken broth until fully incorporated and smooth. Bring the mixture to a simmer.
- Reduce heat to low and simmer for 5-10 minutes, stirring occasionally, until the gravy has thickened to your desired consistency.
- Season with salt and pepper to taste.
- Serve hot.
