You can make homemade Chicken Gravy with or without chicken drippings, and it tastes so much better than the packaged stuff! Plus tips for making gravy with or without flour.
Oh gravy, how I love you. You make everything better, especially a plateful of Perfect Mashed Potatoes or even on top of Flaky Buttermilk Biscuits!
I grew up in a household where most things where made from scratch, especially things like gravy! My mom would never buy the stuff that comes in the packet, and there’s a huge flavor difference, plus, making it from scratch only takes a few minutes, and most people usually already have the ingredients they need to make homemade chicken gravy!
If you have roasted a chicken for dinner, be sure to save the liquid drippings at the bottom of the pan to add flavor to your gravy. Otherwise, you can make chicken gravy without them.
The most flavorful and delicious gravy recipes use drippings! Drippings are what’s left in the roasting pan after cooking the turkey. This includes fat that has melted and any bits of meat that have fallen off. This extra liquid will be poured away from the chicken into a separate bowl and used to make the chicken gravy.
Yes! This chicken gravy can be made with or without drippings from a roasted chicken. To make it without drippings, you will add a little more chicken broth and some chicken bouillon paste for extra flavoring.
Chicken Gravy
A homemade Chicken Gravy recipe made from broth with or without chicken drippings, plus tips for making gravy with or without flour.
Prep: 5min
Total: 25min
Serving Size: 1 serving
Nutrition Facts: calories 49 kcal, Carbohydrate 7 g, Protein 3 g, Fat 1 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 36 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving
Ingredients:
- Drippings from roasted chicken (link to roast chicken) (, about 3/4 cup)
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth (or turkey or vegetable broth) ((add extra 3/4 cup if not using drippings))
- salt and pepper (, to taste)
Instruction:
- If using drippings (optional): When you have taken your chicken out of the oven, pour the liquid and drippings from the pan into a liquid measuring cup or a bowl. (Tip the pan away from your body and be careful not to burn yourself)! Let the drippings sit for a minute, allowing the fat to naturally separate from the rest of the drippings. You will notice that the fat will rise to the top, leaving the drippings and liquid on the bottom. Use a large spoon or ladle to skim (remove most of the fat from the top of the drippings).
- To make the gravy, use a large sauce pan and add 1/2 cup of drippings (or chicken broth) to the pan.
- Add 1/4 cup flour to the pan and whisk together until it makes a smooth paste. (At this point, you’ll need to use a little of your own judgement. You want a pasty consistency. If yours seems a little greasy, add more flour).
- When you have found the right consistency, whisk the mixture slowly over the heat as it begins to brown. You are creating a roux.
- Once you get a nice lightly golden color, add 2 cups of chicken broth and 1/4 additional cup of drippings (or 1 teaspoon chicken bouillon paste for flavor if not using drippings).
- Allow the gravy to cook, whisking constantly for about 5 to 8 minutes, or until thickened.
- If the gravy is too thick, add more broth or drippings liquid. If the gravy is too thin after cooking for 10 minutes, add a cornstarch slurry (mix 1 tablespoon of cornstarch with 1 tablespoon of water and then add to the gravy).
- Once you are happy with the consistency of your gravy, season with pepper (and salt if needeto taste, and enjoy!
- Store leftover gravy covered, in the refrigerator.
