Chicken Gravy

Making your own Chicken Gravy, with or without drippings, is possible. The taste is so much better! Tips for making gravy without or with flour.

Chicken Gravy

I was raised in a home where everything, including gravy, was made from scratch, and my mom never bought the stuff in the packet. It’s much better and tastes so much better. It only takes a few minutes to make, so many people already have all the ingredients!

Save the liquid from the bottom of your pan if you have roasted a chicken for dinner, because It will add flavor to the gravy. You can also make gravy without them.

What is chicken drippings?

Drippings are the secret to making delicious and flavorful gravy! because the drippings that remain in the pan after roasting the turkey are the drippings. The melted fat and any meat bits that have fallen to the bottom of the pan are included, so this liquid is poured off the chicken and into a separate dish. It will be used to make chicken gravy.

Can I make gravy with or without chicken drippings?

Yes! You can make this chicken gravy with or without the drippings of a roasted bird, even if you want to make it without the drippings from a roasted chicken, add some more chicken broth and chicken paste.

How to cook Homemade Chicken Gravy with or without Drippings:

Add the drippings of Roasted chicken into a measuring cup, then pour the liquids and drippings into a measuring cup or bowl after you remove the chicken from the oven. Be careful not to burn your hands by tipping the pan away, and when accede  the drippings to sit for one minute. This will allow the fat to separate naturally from the other drippings.

The fat will rise to the surface, while the drippings remain at the bottom. Use a large ladle or spoon to remove most of the fat on the surface of the drippings.

Make the roux by heating a saucepan on medium heat. Add 1/2 cup of drippings or chicken broth to the pan. Stir in 1/4 cup of flour until it forms a paste. (Add more flour if the mixture seems to be a bit greasy). Cook the mixture while whisking it until it begins to turn a light gold color.

Add more broth and drippings. Whisk in two cups of chicken stock and 1/4 cup additional drippings.

Thicken: Cook the gravy, constantly whisking, for 5 to 8 minutes or until it thickens. Add more liquid to the gravy if it is too thick. If the gravy becomes too thin, add a cornstarch mixture after 10 minutes of cooking (mix 1 teaspoon of cornstarch and 1 tablespoon of water before adding it to the gravy).

Taste your gravy once you’re satisfied with its consistency, even if you want the sauce to taste even better, add more salt and Pepper.

Make your chicken gravy without flour.

A roux made with flour is best for a rich, smooth gravy. It is possible to thicken the sauce without using flour. The flourless gravy is made in a similar way but without roux.

To thicken the gravy, add a slurry of cornstarch (you will need 1 tablespoon of water, then add1 teaspoon of cornstarch per cup in the pan).

Storing and freezing Chicken Gravy

The chicken gravy can be stored in the refrigerator for up to 2 days.

It can be frozen for up to 4 months. For more information on freezing and storing homemade gravy, check out Roasted Chicken.

LEFTOVER GRAVY SERVE IT WITH:

• Perfect Mashed Potatoes
• Slow Cooker chicken breast
• One Pan Roast Chicken with Vegetables
• Stuffing Baked Chicken

You can also find out more about the recipe by clicking here.

Chicken Gravy

The recipe for homemade chicken gravy is made with broth, and also withchicken drippings. It also includes tips on how to make it with or without flour.

Servings 4

Calories 49

Prep 5 Minutes

Cook 20 mins

Minutes

Mins Total 25 Minutes

Ingredients

• Drippings from Roasted Chicken (link to Roasted Chicken) – about 3/4 cup
• 1/4 cup all-purpose flour
• Add 3/4 cup of low-sodium broth if you are not using the drippings.
• to taste salt and Pepper

Instructions

1. If you are using drippings (optional), pour the liquid from the pan and the drippings into a measuring cup or bowl. Be careful not to burn your skin by tipping the pan away. Allow the drippings to sit for about a minute. This will allow the fat to separate naturally from the other drippings. The fat will rise to the surface, leaving the liquid and drippings at the bottom. Use a large ladle or spoon to skim the fat off the top.
2. Use a large saucepan to make gravy. Add 1/2 cup of chicken broth or drippings.
3. Add 1/4 cup of flour to the pan and whisk until it forms a paste. You’ll have to use your judgment at this point. It would help if you had a pasty consistency. Add more flour if yours is a bit greasy.
4. Once you’ve reached the desired consistency, slowly whisk the mixture over heat until it browns. This is a roux.
5. Add 2 cups of chicken stock and 1/4 cup additional drippings once you have a light golden color (or add 1 teaspoon of chicken bouillon paste if you are not using the drippings).
6. Allow the gravy time to thicken while whisking continuously for 5 to 8 minutes.
7. Add more liquid to the gravy if it is too thick. If the gravy becomes too thin, add cornstarch slurry after 10 minutes of cooking (1 tablespoon cornstarch and 1 tablespoon water).
8. When you’re happy with your gravy’s consistency, add Pepper and salt to taste (if needed).
9. Keep leftover gravy in the fridge, covered.

Notes

Keep leftover gravy in the fridge, covered.