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#ChickenGravy #HomemadeGravy #ComfortFood #ThanksgivingRecipes #SouthernCooking #EasyRecipes #FromScratch #GravyLove #FoodieFavorites #WeeknightDinner

How to make a good chicken gravy?

Making a good chicken gravy is all about balancing flavors, achieving the right consistency, and using quality ingredients. Here’s a step-by-step guide to help you create a rich, flavorful, and smooth chicken gravy:

  • Total Time: 15-25 minutes
  • Yield: Approximately 2-3 cups 1x

Ingredients

Scale
  • Pan drippings (from roasted or cooked chicken)
  • 2–3 tablespoons all-purpose flour
  • 2–3 tablespoons butter or fat (if needed)
  • 2–3 cups chicken broth or stock (warm)
  • Salt and pepper (to taste)
  • Optional: herbs (thyme, rosemary, sage), garlic, or a splash of cream for extra flavor

Instructions

Steps to Make Chicken Gravy

  1. Collect Pan Drippings
    After cooking chicken (roasted, fried, or sautéed), leave the browned bits and fat in the pan. These drippings are packed with flavor and form the base of your gravy. If there’s not enough fat, add 2-3 tablespoons of butter.
  2. Make a Roux
    Sprinkle 2-3 tablespoons of flour over the drippings and fat. Whisk continuously over medium heat to combine the flour and fat, creating a roux. Cook for 1-2 minutes until the roux turns a light golden color. This step eliminates the raw flour taste and helps thicken the gravy.
  3. Gradually Add Warm Broth
    Slowly pour in 2-3 cups of warm chicken broth or stock while whisking constantly. Using warm broth prevents lumps and ensures a smooth consistency. Continue whisking until the mixture is well combined.
  4. Simmer and Thicken
    Bring the gravy to a gentle simmer, stirring frequently. Let it cook for 5-10 minutes until it thickens to your desired consistency. If the gravy is too thick, add more broth; if it’s too thin, let it simmer longer or mix a small amount of cornstarch with water and stir it in.
  5. Season to Taste
    Add salt and pepper to taste. For extra flavor, consider adding herbs like thyme, rosemary, or sage, or a minced garlic clove. If you prefer a creamier gravy, stir in a splash of heavy cream or milk at the end.
  6. Strain (Optional)
    For an ultra-smooth gravy, strain it through a fine-mesh sieve to remove any lumps or herb pieces.

Tips for Perfect Chicken Gravy

  • Use Quality Broth: Homemade or high-quality store-bought chicken stock makes a big difference in flavor.
  • Don’t Rush the Roux: Cook the flour and fat mixture long enough to remove the raw flour taste but avoid burning it.
  • Whisk Constantly: This prevents lumps and ensures a smooth texture.
  • Adjust Consistency: If your gravy is too thin, simmer longer or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). If it’s too thick, add more broth.
  • Taste as You Go: Adjust seasoning gradually to avoid over-salting.

Notes

Here are some **key notes** to keep in mind when making chicken gravy:

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1. Pan Drippings Are Key
– Pan drippings from roasted or cooked chicken are the foundation of a flavorful gravy. They contain caramelized bits and fat that add depth and richness. If you don’t have enough drippings, supplement with butter or oil.

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2. Roux Ratio Matters
– A good roux is essential for thickening the gravy. The general rule is **1 tablespoon of flour to 1 tablespoon of fat** for every cup of liquid. Adjust based on how thick you want your gravy.

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3. Warm Broth Prevents Lumps
– Always use **warm or room-temperature broth** when adding it to the roux. Cold broth can cause the flour to clump, resulting in a lumpy gravy.

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4. Simmer for Flavor and Consistency
– Let the gravy simmer gently for at least 5-10 minutes. This allows the flavors to meld and the gravy to thicken properly. Avoid boiling, as it can break down the gravy’s texture.

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5. Season Gradually
– Season with salt and pepper **a little at a time**. Taste as you go to avoid over-seasoning. Remember, the broth and drippings may already contain salt.

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6. Fixing Common Issues
– Too Thin: Simmer longer to reduce, or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
– Too Thick: Thin with additional warm broth or water.
– Lumpy: Strain the gravy through a fine-mesh sieve or blend it briefly with an immersion blender.
– Bland: Add a pinch of salt, a dash of Worcestershire sauce, or a splash of cream for richness.

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7. Storage and Reheating
– Store leftover gravy in an airtight container in the refrigerator for up to **3-4 days**. Reheat gently on the stovetop, adding a splash of broth or water to restore the consistency.

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8. Experiment with Flavors
– Customize your gravy by adding:
– Herbs: thyme, rosemary, sage, or parsley
– Aromatics: minced garlic, onion, or shallots
– Cream: a splash of heavy cream or milk for a richer texture
– Acid: a squeeze of lemon juice or a splash of white wine for brightness

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By keeping these notes in mind, you’ll be well-equipped to make a delicious, foolproof chicken gravy every time!

  • Author: Clara Bourdin
  • Prep Time: 5-10 minutes
  • Cook Time: 10-15 minutes
  • Category: Sauce/Condiment
  • Method: Stovetop Cooking
  • Cuisine: American/Comfort Food
  • Diet: Vegan

Nutrition

  • Serving Size: 1/4 cup (60 ml)
  • Calories: 30-50 calories per serving
  • Sugar: 0-1 gram per serving
  • Sodium: 200-400 mg per serving
  • Fat: 2-4 grams per serving (from drippings or butter).
  • Carbohydrates: 2-4 grams per serving (from flour or thickeners).
  • Protein: 1-2 grams per serving (from broth and drippings).

Keywords: #ChickenGravy #HomemadeGravy #ComfortFood #ThanksgivingRecipes #SouthernCooking #EasyRecipes #FromScratch #GravyLove #FoodieFavorites #WeeknightDinner