This easy chicken gravy recipe requires only 4 simple ingredients and gives you the option to use pan drippings or butter. It will be perfectly smooth, flavorful, and the perfect addition to any meal!
Jump to:
💡Recipe Overview
- Prep and Cook Time: 5 minutes to prep and 10 minutes to cook
- Cooking Method: Stove-top
- Dietary Info: Ancestral diet and gluten-free with swaps
- Tools Needed: saucepan or skillet
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
My Favorite Gravy Hack
Want to know a little secret?
I always make a double batch of this recipe of chicken gravy. It takes barely any extra effort, and future me is always so thankful.
It’s just as good with or without pan drippings. As long as my fridge has Instant Pot chicken bone broth, I know I can whip up a batch. Times 2 or 4.
I tuck some away in the fridge for the week (it keeps for about 4 days) and freeze the rest for those nights when dinner just needs something extra.
Reheat it gently on the stove with a splash of broth if it thickens up - and just like that, you’ve got cozy, comforting magic ready to pour over anything. You're welcome. 😉
Ingredients for Chicken Gravy Recipe
This gravy’s only got a few players, so let's make them count. Pan drippings from the oven-roasted chicken? Gold. Don’t toss that flavor jackpot - use it. But if you're doing this without the roasted chicken, butter and lots of broth will work too. Flour thickens things up, and good chicken broth brings the cozy flavor—go for homemade chicken bone broth. I always love a hearty pinch of fresh herbs at the end to make it look fancy and salt and black pepper to balance the flavor out.
If you want to make this chicken gravy recipe with an ancestral slant, use fresh milled flour. It'll be more heartier but still so delicious!
How to Make Chicken Gravy
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Prepare
If using pan drippings from roasted chicken, transfer them to a small bowl and skim off the excess fat. Melt the fat from the pan drippings, or use all butter if no drippings are available.
Step 2. Whisk
Whisk in flour and continue whisking until the mixture forms a smooth paste and develops a slightly toasty aroma.
Step 3. Combine
Whisk in the remaining pan drippings and ½ cup of chicken broth until smooth. Pour in remaining broth and bring the mixture to a low simmer. As it simmers, it should thicken and take on a glossy appearance.
Step 4. Season
Season with salt and black pepper to taste, then stir in some fresh herbs.
Helpful Tips
- Skim off as much fat as possible from the pan drippings to prevent the gravy from becoming too greasy.
- If you don't have pan drippings, use butter to create a roux for your gravy. Melt 3 tablespoons of butter and whisk in the flour. Cook the mixture for a minute or two until it forms a smooth paste. Gradually add the broth and proceed with the recipe.
- Make this gluten-free by whisking together 3 tablespoons of tapioca flour with 3 tablespoons of chicken broth until it forms a smooth slurry. This will help prevent clumps when adding the thickener to the pan. Add the slurry to butter or pan drippings and whisk to combine until the tapioca flour is dissolved and clump-free.
- Simmer the gravy on medium or low heat to allow the flavors to blend and the consistency to thicken properly.
Troubleshooting
- Gravy split? It likely means the fat and liquid didn't emulsify properly. To fix it, whisk in a small amount of chicken broth over low heat until it comes back together. You can also try adding a slurry of flour and water to help rebind the fat and liquid.
Serving Suggestions
Chicken gravy is a rich, savory sauce that adds the perfect finishing touch to just about any meal. It's incredibly versatile - I often make a quick batch for weeknight dinners, and it also shines as a comforting side for more special occasions or dinner parties.
Here are some ideas:
Mashed Potatoes: Try it over Yukon gold mashed potatoes or chunky red-skinned mashed potatoes for a nice finishing touch.
Hearty Grains: Don't limit gravy to mashed potatoes only, serve it over cooked millet, Instant Pot buckwheat, or bone broth rice.
Roast Meats: Spoon it generously over oven-roasted whole chicken or even chicken cooked from whole chicken broth. It also makes a milder gravy to slow cooker duck and spatchcock turkey recipe.
Frequently Asked Questions
Store any leftover chicken gravy in an airtight container in the fridge for up to 3-4 days. When reheating, warm it gently over low heat on the stove, stirring frequently to avoid any lumps. If the gravy thickens too much after refrigerating, add a little extra chicken broth or water to loosen it up. These glass snap containers are perfect for leftovers.
Yes, it freezes great. To freeze, pour the cooled gravy into a freezer-safe container and store for up to 3 months. Thaw overnight in the fridge and reheat as needed, adding more broth if necessary to achieve the right consistency.
Simmer it a little longer to reduce and thicken. You can also make a quick slurry by whisking 1 teaspoon of arrowroot or cornstarch with cold water and stirring it into the gravy and giving it a few minutes to cook.
Looking for more savory condiments? Here are some ideas:
Did you make this chicken gravy recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Easy Chicken Gravy Recipe
Ingredients
- 1 cup pan drippings from whole roasted chicken see notes if no pan drippings
- ¼ cup flour
- 1 cup chicken broth
- salt and black pepper to taste
- 1 teaspoon fresh herbs
Instructions
- If using pan drippings from roasted chicken, pour the 1 cup pan drippings from whole roasted chicken into a small bowl. Skim off excess fat from the drippings.
- Melt about 3 tablespoons of the fat from the pan drippings or 3 tablespoons of butter if no pan drippings. When fully melted, whisk in the ¼ cup flour. Whisk until the flour and butter turn into a smooth paste and smells a little toasty.
- Pour in the remaining pan drippings and 1 cup chicken broth and bring the gravy to a low simmer. As it simmers, it should thicken and become glossy.
- Season with salt and black pepper to taste. And stir in 1 teaspoon fresh herbs.
Notes
- Skim off as much fat as possible from the pan drippings to prevent the gravy from becoming too greasy.
- If you don't have pan drippings, use butter to create a roux for your gravy. Melt 3 tablespoons of butter and whisk in the flour. Cook the mixture for a minute or two until it forms a smooth paste. Gradually add the broth and proceed with the recipe.
- Make this gluten-free by whisking together 3 tablespoons of tapioca flour with 3 tablespoons of chicken broth until it forms a smooth slurry. This will help prevent clumps when adding the thickener to the pan. Add the slurry to butter or pan drippings and whisk to combine until the tapioca flour is dissolved and clump-free.
- Simmer the gravy on medium or low heat to allow the flavors to blend and the consistency to thicken properly.
Leave a Reply