Go Back Email Link
–+ servings
chicken gravy with parsley in white gravy boat.
Print

Easy Chicken Gravy Recipe

This easy chicken gravy recipe uses just 4 ingredients and includes instructions with or without pan drippings for a velvety smooth finish.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Author Anya @ Prepare & Nourish

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

To standardize the nutritional information, butter is used as the base in the nutrition facts calculation.
Storage: 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. 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.
Helpful Tips:
  1. Skim off as much fat as possible from the pan drippings to prevent the gravy from becoming too greasy. 
  2. 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. 
  3. 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.
  4. Simmer the gravy on medium or low heat to allow the flavors to blend and the consistency to thicken properly. 
Troubleshooting Tips:
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. 

Nutrition

Calories: 293kcal | Carbohydrates: 4g | Protein: 1g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 389mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 948IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 0.3mg
Nutrition Information
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.
©Prepare and Nourish • Content and photographs are copyright protected. Sharing of this recipe is encouraged and appreciated but please do NOT screenshot or copy/paste complete recipes to websites or social media.