Chicken gravy is a staple in many households. It can elevate simple dishes like mashed potatoes or biscuits to new heights of flavor. But buying ready-made gravy from a jar or mix doesn’t compare to homemade. With just a few simple ingredients you can make delicious chicken gravy from scratch in your own kitchen.
In this easy-to-follow guide, I’ll walk you through the entire process of making chicken gravy from scratch. I’ve made this recipe countless times for my family, and they always ask for seconds! Let’s get cooking.
Ingredients You’ll Need
To make chicken gravy from scratch, you’ll need just 6 basic ingredients:
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Butter or oil This provides a base of flavor I like to use 1/4 cup of butter
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Flour: About 1/3 cup of all-purpose flour is needed to thicken the gravy.
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Chicken broth: Use 2 cups of either homemade or store-bought broth. It provides moisture and chicken flavor.
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Chicken drippings (optional): For extra flavor, add 2 tablespoons of pan drippings from roasted chicken.
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Salt and pepper: Season to taste. I recommend starting with 1/2 teaspoon of each.
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Milk or cream (optional): For a richer gravy, stir in 2-4 tablespoons of milk or heavy cream.
That’s it! With these simple ingredients, you’ll have delicious homemade gravy in no time.
Step-By-Step Instructions
Follow these easy steps for perfect chicken gravy every time:
1. Melt the butter
In a saucepan over medium-high heat, melt 1/4 cup of butter. I prefer using unsalted butter for the best flavor.
2. Whisk in the flour
Once the butter is melted, whisk in 1/3 cup of all-purpose flour until well combined. The mixture should form a thick, smooth paste.
3. Cook the roux
Continue cooking the butter-flour mixture (called a roux) for 2-3 minutes, whisking constantly. This cooks out the raw flour taste. The roux will bubble and thicken.
4. Gradually stir in the broth
Slowly pour 2 cups of chicken broth into the roux while whisking. This prevents lumps from forming. Stir vigorously as the gravy begins to thicken.
5. Add chicken drippings (optional)
For extra chicken flavor, stir in 2 tablespoons of pan drippings from roasted chicken. If you don’t have drippings, skip this step.
6. Season with salt and pepper
Add 1/2 teaspoon each of salt and pepper. Taste and adjust seasonings as desired. For a pepper gravy, add more cracked black pepper.
7. Simmer the gravy
Let the gravy simmer for 5-10 minutes to thicken up even more and allow the flavors to meld. Stir occasionally.
8. Finish with cream (optional)
For a velvety richness, stir in 2-4 tablespoons of heavy cream or milk just before serving. This is optional but highly recommended!
9. Serve hot
Spoon the homemade chicken gravy over biscuits, mashed potatoes, meatloaf, or anything that could use some gravy goodness! Enjoy.
And that’s it – easy homemade chicken gravy from scratch. Once you try this recipe, you’ll never go back to the jarred stuff. The flavor can’t be beat.
Tips for Perfect Chicken Gravy
Here are a few of my tips for getting excellent results:
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Use good quality chicken broth for the most flavor. Homemade is best, but store-bought works too.
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Don’t rush the roux! Cook it for 2-3 minutes to eliminate any raw flour taste.
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Add the broth slowly while whisking to prevent lumps.
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Simmer the gravy for several minutes to reach the desired thickness.
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For smooth gravy, strain it through a mesh sieve after cooking.
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If the gravy is too thick, stir in more broth or milk to thin it out.
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For more flavor, use a mix of butter and oil or bacon drippings.
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Season well with salt, pepper, herbs, or other spices of your choice.
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Store any leftovers in the fridge for up to 4-5 days.
Common Questions
If you’re new to making gravy from scratch, you may have some questions. Here are answers to some of the most common:
Do I really need to cook the flour and butter roux?
Yes! This step is crucial for cooked flour flavor.
Can I use all-purpose flour or does it need to be wheat flour?
Regular all-purpose flour works great. No need for anything special.
What if I don’t have chicken drippings?
No worries – you can skip adding drippings. The gravy will still have plenty of flavor.
What liquids can I use besides chicken broth?
You can make the gravy with any broth, milk, or a combo. Water alone lacks flavor.
How can I make the gravy thicker or thinner?
Simmer longer to reduce and thicken more. Add extra broth or milk if it gets too thick.
What are some good ways to use up leftover gravy?
Stir it into rice, use as a sauce for chicken dishes, make gravy fries, or add to shepherd’s pie!
Time to Get Cooking!
Now you’re ready to start making chicken gravy from scratch anytime the craving strikes. It’s truly so easy once you try it. Homemade gravy beats the store-bought kind by a mile.
Impress your family at the next holiday meal or Sunday supper with this simple recipe. Drizzle it over all your classic comfort foods for instant soul food happiness. I hope you love it as much as I do. Enjoy!
How to Make Gravy from Scratch
If you’ve never made gravy before, don’t worry! It’s a simple process that takes less than 10 minutes. First, we’ll create a smooth paste, called a roux, by melting butter over medium heat in a skillet and whisking in flour. I like to cook this mixture for a minute or two until it turns a light blonde color. This roux is what thickens the gravy and gives it a silky texture.
Now, we’ll whisk in warm stock, broth, or any liquid left in your roasting pan. I prefer using warm liquid as it incorporates more smoothly into the roux. As the mixture heats and simmers, the gravy will start to thicken. Within a minute of simmering, you’ll have a delicious homemade gravy!
Before serving, taste the gravy and adjust the seasoning with salt, pepper, and any optional ingredients you like. You can add herbs or flavor enhancers like mushroom powder, fish sauce, or Worcestershire sauce. This is also the time to add your splash of cream if you’re adding it.
Remember, you can use this recipe with or without pan drippings. If you’ve roasted meat, like this roasted chicken or my roasted turkey, you can use the leftover drippings to make an even more flavorful gravy from scratch.
I like to separate the fat and broth in the drippings, using the fat in place of butter and the broth as the liquid in the recipe. You can use a spoon or a gravy fat separator (OXO has a good one).
If your roasting pan is stovetop safe, you can make the gravy right in it to capture all the delicious flavors stuck to the bottom. Otherwise, a skillet works perfectly well.