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Learn to make easy chicken gravy with drippings from the whole chicken you just cooked. There’s nothing better than smothering meat and mashed potatoes with a thick, rich, and flavorful gravy made from scratch!

ladle scooping chicken gravy from a gravy boat.

Easy Chicken Gravy

Mashed potatoes, biscuits, french fries, rice, turkey sandwiches…you name it, smothering food in gravy takes it up a notch, right?

It’s even better when the gravy is made from scratch. Not only is this chicken gravy recipe budget-friendly because we’re using the drippings from a cooked chicken, but it tastes so much more, for lack of a better word, real!

The packaged stuff is ok in a pinch, but when you are making a home cooked comfort meal like a slow cooker chicken with stuffing, you’ve got to have the real gravy too!

It’s just as rich and flavorful but contains far less sodium and it’s easy to make with just a bit of flour, butter, and chicken broth.

chicken gravy in a glass gravy boat.

Why you’ll love this recipe

  • It’s made with just a handful of ingredients you’ve probably got on hand.
  • You can make it ahead and keep it for later. This gravy will keep for days in the fridge.
  • Use it on everything! There’s no shortage of ways to use a delicious homemade gravy.

Helpful Tools

closeup of bowl of mashed potatoes with gravy.

Ingredients

Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.

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  • Butter – The fat that gets mixed with the flour to make a roux.
  • All-purpose flour – Used to thicken the gravy.
  • Pan drippings – This is where all the flavor comes from! It’s a combination of chicken juices and seasoning, like from my crockpot chicken and stuffing.
  • Low-sodium chicken broth – We’re only using about 1/2 cup of chicken drippings, so we’ll need broth to help thin it out and to increase the amount of gravy. I have a slow cooker chicken stock recipe if you’re interested in making yours with from scratch using leftover chicken bones and carcass.
  • Salt and pepper – A bit of extra seasoning to taste.
overhead shot of labeled ingredients laid out to make gravy.

How to make Chicken Gravy

This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

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  1. Step One: Make a roux by combining melted butter and flour over medium heat. Whisk until thick and pasty for about 1 minute. Reduce the temperature to low.
  1. Step Two: Whisk in the chicken drippings and mix until smooth and lump-free. Then, whisk in the chicken broth and allow the mixture to come to a boil. This should be about 5 minutes.
pan drippings pouring into a saucepan.
  1. Step Three: Once boiling, reduce the heat and let it simmer for 20 minutes, stirring occasionally.
  2. Step Four: Now that the gravy is thick and rich, season with salt and pepper to taste. Transfer the chicken gravy to a gravy boat and serve!
salt and pepper seasoning a pan of gravy.

How to serve it

Whether it’s Sunday dinner or during the busy week, I’m all about easy comfort food. There’s nothing quite like cooking a whole chicken with stuffing and a side of oven roasted carrots to bring everyone to the table! And, gravy is always a MUST.

We love it just as much over garlic mashed potatoes and air fryer baked potatoes. We’ll even pour it over 3-ingredient biscuits or one hour dinner rolls and use the bread to sop up every last drop.

gravy drizzling over a loaded mashed potato bowl.
  • To test whether your gravy is thick enough, dip a spoon into the gravy and it should coat the back without dripping off.
  • Before removing the chicken drippings from the pan be sure to glaze the bottom of the pan. These brown bits will add a ton of flavor to your gravy.
  • Feel free to add even more flavor enhancers. Roasted garlic is amazing, as are fresh herbs like rosemary, sage, and thyme.

How to store leftovers

Keep homemade chicken gravy stored in an airtight container in the fridge for up to 3 days.

Freezing Instructions

While it’s going to be at its best the day it’s made, you can freeze it for up to 2 months. Thaw in the fridge overnight before reheating it.

Reheating Instructions

Zap it in the microwave for a quick reheat or use the stovetop over low heat.

overhead shot of chicken gravy in a gravy boat.

FAQs

Can I thicken the gravy without using flour?

You can use a cornstarch slurry if preferred. This is a great way to keep it gluten-free. Mix cornstarch and water and add it to the gravy at the end. This method doesn’t require a roux. You’ll need about 2 tablespoons of water and 2 teaspoons of cornstarch for the amount of gravy in this recipe.

Does this recipe work for turkey drippings too?

Absolutely! It’ll be a slightly different flavor (obviously) but just as delicious!

Can I use water instead of broth?

Technically yes, but I don’t recommend it. The stock or broth gives it so much more flavor. If you use water you’re going to have to add extra seasoning!

gravy pouring over sliced chicken breast.

Need more gravy recipes? Try these:

Brown Gravy

Make Ahead Turkey Gravy

Meatloaf Gravy

Easy Mushroom Gravy

Click here to view my entire collection of sauce recipes.

ladle scooping chicken gravy from a gravy boat.
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Easy Chicken Gravy

Servings: 8 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Learn to make easy chicken gravy with drippings from the whole chicken you just cooked. There's nothing better than smothering meat and mashed potatoes with a thick, rich, and flavorful gravy made from scratch!

Ingredients
 

  • 2 Tablespoons butter
  • 3 Tablespoons all purpose flour
  • ½ cup pan drippings from chicken
  • 2 cups low sodium chicken broth
  • ¼ teaspoon salt
  • teaspoon pepper

Instructions

  • In a large saucepan over medium heat, melt the butter. Whisk in the flour, until thickened, making a roux. Continue whisking for approximately 1 minute.
    2 Tablespoons butter, 3 Tablespoons all purpose flour
  • Reduce the temperature to low, and whisk in the chicken drippings, until no lumps remain.
    ½ cup pan drippings from chicken
  • Whisk in the chicken broth, mixing well, and let the mixture come to a boil, approximately 5 minutes.
    2 cups low sodium chicken broth
  • Once boiling, reduce the heat even further and let simmer for 20 minutes, stirring occasionally.
  • Note: After about 7-8 minutes on low heat in a rolling simmer, the gravy will start to stick to the sides of the saucepan—this is a good sign that it is thickening.
    After about 15 minutes, it should thinly coat the back of a spoon- keep it simmering for an additional 5-7 minutes to allow it to come together.
  • Once the gravy has thickened, season with salt and pepper, adding more or less to taste.
    ¼ teaspoon salt, 1/8 teaspoon pepper
  • Transfer to a gravy boat to serve.

Notes

  • Store leftovers covered in the fridge for up to 3 days.
  • Recipe makes approximately 2 cups of gravy. 2 ounces of gravy will serve 8; 4 ounces of gravy will serve 4. 

Nutrition

Serving: 1g | Calories: 177kcal | Carbohydrates: 3g | Protein: 2g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 135mg | Potassium: 55mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 88IU | Calcium: 4mg | Iron: 0.3mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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