Easy Chicken Gravy

ladle scooping chicken gravy from a gravy boat.

3 from 2 votes

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!

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Author Melissa Williams

Ingredients

2 Tablespoons butter
3 Tablespoons all purpose flour
½ cup pan drippings from chicken
2 cups low sodium chicken broth
¼ teaspoon salt
⅛ 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.
Gravy is ready when it coats the back of a spoon without running off.
Stir in extras like roasted garlic or fresh herbs (rosemary, sage, thyme) for deeper flavor.

Nutrition