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Chicken Gravy Recipe - Simple, Rich, and Comforting

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken drippings from a roasted chicken (2–4 tablespoons), or use butter if you don’t have drippings
  • Unsalted butter (2–4 tablespoons; use enough to reach 4 tablespoons total fat with drippings)
  • All-purpose flour (1/4 cup)
  • Chicken stock or broth (2–3 cups, preferably low sodium)
  • Onion powder (1/2 teaspoon) or very finely minced onion (1 tablespoon, optional)
  • Garlic powder (1/4 teaspoon) or one small garlic clove, minced
  • Fresh or dried thyme (1/4 teaspoon)
  • Black pepper (to taste)
  • Kosher salt (to taste)
  • Optional boosters: a splash of dry white wine or sherry (1–2 tablespoons), a dash of Worcestershire sauce (1/2 teaspoon), or a teaspoon of soy sauce for depth
  • Optional finishers: a small splash of cream (1–2 tablespoons) or a pat of butter for gloss

Method
 

  1. Collect the drippings: After roasting chicken, pour the pan juices into a heatproof measuring cup. Let the fat rise. Spoon off some fat and return it to the pan to cook the roux. You want about 4 tablespoons total fat. If you don’t have drippings, use 4 tablespoons butter.
  2. Warm the fat: Set a medium saucepan over medium heat. Add the drippings fat and/or butter. If using minced onion or garlic, soften it in the fat for 1–2 minutes until fragrant but not browned.
  3. Make the roux: Sprinkle in the flour. Whisk constantly for 2–3 minutes until the mixture turns light golden and smells toasty. Don’t rush this—cooking the flour removes the raw taste.
  4. Deglaze (optional but great): If using wine or sherry, splash it in and whisk. Let it simmer for 30 seconds to cook off the alcohol.
  5. Add the stock gradually: Pour in about 1/2 cup of stock while whisking. When smooth, add another 1/2 cup. Keep whisking and adding stock in stages until you’ve added 2 cups.
  6. Season it: Stir in onion powder, garlic powder, thyme, black pepper, and a small pinch of salt. Add Worcestershire or soy sauce if using.
  7. Simmer to thicken: Bring to a gentle simmer. Cook 3–5 minutes, whisking occasionally, until the gravy coats the back of a spoon. If it’s too thick, whisk in more stock. If too thin, simmer a bit longer.
  8. Finish and adjust: Taste and adjust salt and pepper. For extra richness, whisk in a splash of cream or a small pat of butter off the heat.
  9. Strain (optional): For an ultra-smooth gravy, pour through a fine-mesh strainer into a warm serving bowl or gravy boat.
  10. Serve: Keep warm and serve over chicken, mashed potatoes, biscuits, or rice.