There’s nothing quite like a rich, savory chicken gravy to elevate your meal—whether it’s drizzled over mashed potatoes, roasted chicken, or biscuits. Making homemade chicken gravy is easier than you might think, and it tastes far better than anything from a jar. If you’ve ever wondered, how do you make homemade chicken gravy?—this guide will walk you through every step with tips and tricks to get it just right.
What You’ll Need: Basic Ingredients for Chicken Gravy
– Chicken drippings (optional but highly recommended) or chicken broth
– Butter (or fat from drippings)
– All-purpose flour
– Chicken broth or stock (low sodium preferred)
– Salt and pepper
– Optional: fresh or dried herbs like thyme or sage, cream for richness, mushroom powder or bouillon for extra flavor
Step-by-Step: Making Homemade Chicken Gravy
1. Collect Your Drippings (If Using)
If you’ve roasted a chicken, pour the pan drippings into a measuring cup or bowl. 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. This adds incredible depth to your gravy.
2. Make the Roux
The roux is the foundation of your gravy—a mixture of fat and flour that thickens the sauce. In a saucepan over medium heat, melt about 1/3 cup of butter (or use the fat from your drippings). Gradually whisk in 1/3 cup of flour until it forms a smooth paste. Cook this mixture for a couple of minutes, stirring constantly, until it turns a light golden brown. This step develops the nutty flavor essential to good gravy and prevents a raw flour taste.
3. Add the Liquid
Slowly whisk in your chicken broth (about 2 to 3 cups) and the reserved drippings (about 1/2 cup) if you have them. Use warm broth to help the mixture blend smoothly and avoid lumps. Keep whisking as the mixture heats up and starts to thicken.
4. Simmer and Thicken
Bring the gravy to a gentle simmer—small bubbles breaking the surface—and continue whisking occasionally. Let it cook for about 5 to 8 minutes until it reaches your desired thickness. If it’s too thick, add more broth; if too thin, you can mix a teaspoon of cornstarch with water and whisk it in to thicken further.
5. Season to Taste
Taste your gravy and add salt, pepper, and any additional seasonings you like. Fresh or dried herbs such as thyme, sage, or parsley can add a lovely aroma and flavor. For an umami boost, consider a pinch of mushroom powder or a dash of Worcestershire sauce. If you want a silky finish, stir in a splash of cream just before serving.
Tips for Perfect Chicken Gravy Every Time
– Don’t rush the roux: Cooking the flour and fat mixture until it’s lightly browned adds rich flavor.
– Whisk constantly: This prevents lumps and keeps your gravy smooth.
– Use warm broth: It blends better with the roux and thickens more evenly.
– Skim excess fat: Too much fat can make gravy greasy, so remove most of it from drippings.
– Taste as you go: Adjust seasoning gradually to get the perfect balance.
– Add cream last: For the best texture, stir in cream right before serving.
– Make it in the roasting pan: If your pan is stovetop-safe, cook the gravy right there to capture all those delicious browned bits.
Variations and Extras
– Without drippings: Use all chicken broth or stock and add a teaspoon of chicken bouillon paste for flavor.
– Herb-infused: Add fresh sage, thyme, or rosemary for a fragrant twist.
– Mushroom gravy: Incorporate mushroom powder for a deep, earthy flavor.
– Creamy gravy: Stir in heavy cream or half-and-half for extra richness.
– Gluten-free option: Substitute flour with cornstarch or a gluten-free flour blend.
Serving Suggestions
Chicken gravy is incredibly versatile. Pour it over:
– Roasted or fried chicken
– Mashed potatoes
– Biscuits or bread rolls
– Rice or stuffing
– Steamed vegetables
It’s the perfect finishing touch that brings comfort and flavor to your plate.
Homemade chicken gravy is simple, quick, and rewarding to make. With just a few pantry staples and a little patience, you can create a luscious sauce that turns any meal into a feast. Give it a try—you’ll never want to go back to canned gravy again!