There’s nothing quite like the rich, savory flavor of gravy made from chicken drippings. Whether you’ve just roasted a whole chicken or cooked some juicy chicken breasts, using those flavorful drippings to make gravy is a game-changer. It’s easy, quick, and elevates your meal to restaurant-quality deliciousness. Let’s dive into how you make gravy from chicken drippings step-by-step, with tips to get it just right every time.
What You’ll Need
Before you start, gather these simple ingredients:
– Chicken drippings from your roasted or cooked chicken (about ½ to ¾ cup)
– All-purpose flour (usually 2 to 3 tablespoons)
– Chicken broth or stock (about 2 cups)
– Salt and pepper to taste
– Optional: herbs like thyme or rosemary, a splash of cream, or flavor boosters like Worcestershire sauce
Step-by-Step Instructions to Make Chicken Gravy from Drippings
1. Collect the Drippings
After your chicken is cooked, carefully remove it from the roasting pan. Pour the drippings (the liquid and bits left in the pan) into a heatproof bowl or 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 juices behind.
2. Make a Roux
In a saucepan or the roasting pan (if stovetop safe), heat about ½ cup of the drippings over medium heat. Sprinkle in the flour and whisk continuously to combine. You want to cook this mixture until it turns a light golden brown — this is called a roux and it’s the base that thickens your gravy.
3. Add Broth Gradually
Slowly whisk in the chicken broth, about 2 cups, into the roux. Keep whisking to avoid lumps. The gravy will begin to thicken as it heats. If you want a richer flavor, add a little more drippings or a teaspoon of chicken bouillon paste.
4. Simmer and Season
Turn the heat to low and let the gravy simmer for 5 to 8 minutes, stirring frequently. This allows it to thicken fully and develop flavor. Season with salt and pepper to taste. You can also add fresh or dried herbs like thyme or rosemary for an extra flavor boost.
5. Adjust Consistency
If your gravy is too thick, whisk in more broth or water until it reaches your desired consistency. If it’s too thin, mix a tablespoon of cornstarch with a tablespoon of water (a cornstarch slurry) and stir it into the gravy. Cook for a minute more until thickened.
6. Optional: Strain for Smoothness
For a silky smooth gravy, strain it through a fine-mesh sieve to remove lumps or any bits of solid residue. This step is optional but recommended if you prefer a velvety texture.
7. Serve and Enjoy!
Pour your homemade chicken gravy over roasted chicken, mashed potatoes, biscuits, or any dish that could use a savory lift. It’s comfort food at its finest!
Tips for Making the Best Chicken Gravy from Drippings
– Use a fat separator if you want to easily remove excess fat from the drippings.
– Don’t throw away those browned bits stuck to the roasting pan—they’re packed with flavor. Deglaze the pan with broth or water and whisk those bits into your gravy.
– Be patient whisking the roux; cooking the flour properly prevents a raw flour taste and gives your gravy a beautiful color.
– Add a splash of cream at the end for extra richness.
– Experiment with flavor enhancers like a dash of soy sauce, Worcestershire sauce, or mushroom powder for umami depth.
– Make gravy right in the roasting pan if it’s stovetop safe to capture all those delicious drippings and pan flavors.
Variations and Alternatives
– If you don’t have drippings, you can still make great gravy with just broth and a roux.
– For gluten-free gravy, substitute flour with cornstarch or arrowroot powder.
– Use leftover drippings from rotisserie chicken for a quick shortcut.
– Add sautéed mushrooms or caramelized onions for a gourmet twist.
Making gravy from chicken drippings is a simple skill that transforms your meal with rich, savory goodness. With just a few ingredients and steps, you can create a luscious sauce that brings out the best in your chicken dishes. Give it a try next time you roast chicken—you won’t regret it!