Chicken Gravy Recipe

This chicken gravy recipe is smooth, rich, and easy to make with just a few simple ingredients. Whether you’re making it for a weeknight dinner or a holiday meal, this homemade gravy comes together quickly and tastes better than anything from a packet.

Why Make This Recipe

This is the perfect gravy for beginners and experienced cooks alike. It’s made in minutes, uses pantry staples, and works with or without chicken drippings. Once you try it, you’ll never go back to store-bought gravy again.

How To Make Chicken Gravy

Ingredients:

• 2 tablespoons chicken drippings (or butter)
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• ¼ teaspoon poultry seasoning
• ¼ teaspoon garlic powder
• ⅛ teaspoon black pepper
• Salt to taste

Optional:

• 1 tablespoon heavy cream
• 1 teaspoon soy sauce or Worcestershire sauce
• Fresh herbs (thyme, parsley, or rosemary)

Directions:

1. Build the base: In a small saucepan over medium heat, add chicken drippings or butter. Let it melt and warm through.
2. Make the roux: Whisk in flour and cook for about 2 minutes until lightly golden. Slowly add chicken broth, whisking constantly to keep it smooth.
3. Season and finish: Add poultry seasoning, garlic powder, black pepper, and salt. Simmer 3–5 minutes until thickened. Stir in cream or butter if using, then remove from heat.

Prep Time And Nutrition Facts

This recipe takes about 2 minutes to prepare and 8 minutes to cook, making a total of 10 minutes. It yields about 2 cups of gravy, and each ¼ cup serving has roughly 60 calories, with a small amount of fat and protein.

How To Serve Chicken Gravy

Serve this gravy hot over mashed potatoes, roasted chicken, turkey, biscuits, rice, or stuffing. It also works great as a sauce for vegetables or meatloaf.

How To Store Chicken Gravy

Let the gravy cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens too much

Tips To Make Chicken Gravy

• Add broth slowly to avoid lumps.
• Whisk constantly for the smoothest texture.
• Simmer gently, not at a rolling boil.
• Taste and adjust salt at the end since broths vary.

Health And Benefits Of This Recipe

Homemade chicken gravy has fewer preservatives than store-bought mixes and lets you control the salt and fat. Using broth and a small amount of fat makes it flavorful without being heavy, especially when served in moderation.

Variation (If Any)

• Gluten-free: Use cornstarch instead of flour (1 tablespoon mixed with cold water).
• Dairy-free: Use oil or drippings and skip cream.
• Low-sodium: Use unsalted broth and season lightly.
• Richer gravy: Add extra butter or a splash of cream at the end.

FAQs

1. Can I make chicken gravy without drippings? Yes, butter works perfectly if you don’t have drippings.
2. How do I fix lumpy gravy? Whisk vigorously or strain through a fine sieve while hot.
3. How can I make gravy thicker? Simmer longer or add a small cornstarch slurry.
4. Can I make this gravy ahead of time? Yes, store in the fridge and reheat gently before serving.
5. Can I freeze chicken gravy? Yes, freeze up to 3 months and thaw overnight in the fridge.
6. What herbs go best in chicken gravy? Thyme, sage, rosemary, and parsley all work well.
7. Can I use this method for turkey gravy? Yes, just swap chicken broth for turkey broth and drippings.

Chicken Gravy

This smooth and rich chicken gravy is easy to make using simple ingredients, perfect for any meal.

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Prep Time 2 minutes mins

Cook Time 8 minutes mins

Total Time 10 minutes mins

Servings: 8 servings

Course: Sauce, Side Dish

Cuisine: American

Calories: 60

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 2 tablespoons chicken drippings (or butter)
• 2 tablespoons all-purpose flour
• 2 cups chicken broth

Seasonings

• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper
• to taste Salt

Optional Additions

• 1 tablespoon heavy cream
• 1 teaspoon soy sauce or Worcestershire sauce
• to taste Fresh herbs (thyme, parsley, or rosemary)

Method

 

Preparation

1. In a small saucepan over medium heat, add chicken drippings or butter. Let it melt and warm through.

Making the Roux

1. Whisk in flour and cook for about 2 minutes until lightly golden. Slowly add chicken broth, whisking constantly to keep it smooth.

Finishing Touches

1. Add poultry seasoning, garlic powder, black pepper, and salt. Simmer 3–5 minutes until thickened. Stir in cream or butter if using, then remove from heat.

Notes

To avoid lumps, add broth slowly and whisk constantly for the smoothest texture. Simmer gently, not at a rolling boil, and taste to adjust salt at the end since broths vary.