Making gravy from chicken drippings is a fantastic way to elevate your meal with rich, savory flavor. Whether you’ve just roasted a chicken or cooked chicken breasts, using the drippings to create homemade gravy is easy, quick, and rewarding. Here’s a friendly, step-by-step guide to help you master this classic comfort food staple.
What Are Chicken Drippings?
Chicken drippings are the flavorful juices and fat left in the roasting pan after cooking chicken. These drippings contain concentrated taste from the chicken and any seasonings used during cooking. Using them as the base for your gravy adds depth and richness that store-bought gravy can’t match.
Ingredients You’ll Need
– Chicken drippings (about ½ to ¾ cup)
– All-purpose flour (about 2 to ¼ cup, depending on quantity)
– Chicken broth or stock (2 cups)
– Salt and pepper, to taste
– Optional: butter (2-3 tablespoons), herbs (thyme, rosemary), or a splash of soy sauce for extra flavor
Step-by-Step Instructions to Make Gravy from Chicken Drippings
1. Collect and Prepare the Drippings
After roasting your chicken, carefully pour the drippings from the pan into a heatproof bowl or measuring cup. Let it sit for a minute so the fat rises to the top. Use a spoon or ladle to skim off most of the fat, leaving the flavorful juices behind.
2. Make a Roux (Thickening Base)
In a saucepan over medium heat, add about ½ cup of the drippings (or substitute with chicken broth if you need more liquid). If you like, melt 2 tablespoons of butter first for a richer base.
Sprinkle in 2 to ¼ cup of all-purpose flour and whisk continuously until it forms a smooth paste. Keep whisking and cook until the mixture turns a light golden brown. This step cooks out the raw flour taste and creates a roux that will thicken your gravy.
3. Add Broth and More Drippings
Gradually whisk in 2 cups of chicken broth, followed by an additional ¼ cup of drippings or a teaspoon of chicken bouillon paste if you want to boost the flavor. Keep whisking to avoid lumps.
4. Simmer and Thicken
Lower the heat and let the gravy simmer for 5 to 8 minutes, whisking often. The gravy will thicken as it cooks. If it becomes too thick, add a bit more broth or drippings. If it’s too thin, mix 1 teaspoon of cornstarch with 1 tablespoon of water to make a slurry and whisk that into the gravy to thicken it further.
5. Season and Strain (Optional)
Taste your gravy and add salt, pepper, or additional seasonings like fresh herbs or a splash of soy sauce to enhance the flavor. For a smooth texture, strain the gravy through a fine mesh sieve to remove lumps or bits.
Tips for Perfect Gravy Every Time
– Use a fat separator to easily remove excess fat from drippings.
– Whisk constantly when adding flour and broth to prevent lumps.
– Don’t rush the roux-cooking it to a light golden color adds a nutty flavor.
– Save leftover gravy in the fridge, covered, and reheat gently.
– You can also make gravy without drippings by using chicken broth and butter as a base.
Why Make Gravy from Chicken Drippings?
Using drippings makes your gravy richer and more flavorful than using broth alone. It’s a simple way to make the most of your roast chicken and impress your family or guests with a homemade touch. Plus, it’s a quick recipe that can be ready in under 15 minutes!
Enjoy your homemade chicken gravy poured over mashed potatoes, roasted vegetables, or your favorite chicken dish for a comforting and delicious meal.
Would you like some tips on how to customize your gravy with herbs or different thickeners?