The Best Chicken Gravy (from drippings)
Easy homemade chicken gravy is the perfect topping to a plate of Whole Roasted Chicken, Dutch Oven Chicken and Potatoes or some Mashed Potatoes! If you have ever felt intimidated to make your own homemade gravy, we are here to show you just how easy it is. Follow our easy step-by-step directions and photos to learn how to make a good gravy yourself!
We also have a delicious turkey gravy recipe to serve on Thanksgiving Day with your roasted turkey!
Why You’ll Love This Recipe
- Easy: I know gravy can be intimidating, but this is a pretty foolproof method. I have made this countless times and it is a tried-and-true method!
- Ridiculously Good: I mean, is there anything much better than homemade gravy?! The flavor is amazing!
- Next Level: This takes your whole roasted chicken to the next level. Plain and simple.
Key Ingredients
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- unsalted butter – option to use a regular butter or a vegan/plant-based butter to keep it dairy-free.
- all-purpose flour – the thickening agent in this easy chicken gravy recipe. 1-to-1 gluten free flour can be used.
- drippings – a great way to use that flavorful liquid in the bottom of the pot after roasting a chicken! Definitely the secret ingredient here!
- chicken broth – feel free to pick-up your favorite store-bought version at the local grocery store or use homemade chicken broth.
- kosher salt and pepper – just a little bit to amp up those amazing flavors in this great recipe!
How To Make Chicken Gravy from Drippings
Step 1: Place these drippings from cooking your chicken (or extra liquid) in a glass measuring cup or separate bowl to let the fat rise to the top.
Step 2: Skim as much fat off the of the top as you can and discard leaving just the pure drippings.
Step 3: Make sure your butter and flour are measured out and ready to go.
Step 4: Bring a large skillet to a medium high heat and melt butter.
Step 5: Add the flour to the hot skillet.
Step 6: Whisk until fully combined to create a paste (called a roux).
Pro Tip: Smooth Gravy
For the smoothest homemade chicken gravy, slowly whisk the drippings into the roux a little at a time instead of pouring everything in at once.
Step 7: Slowly add in drippings and then broth, whisking continuously at a medium to low heat. Continuing the cooking process until you reach the gravy consistency that you want.
Step 8: That’s it! Taste and adjust salt and pepper, if desired.
Testing Tips for the Best Chicken Gravy From Drippings
- Whisk constantly: This helps prevent lumps and creates a smooth gravy texture.
- Cook the roux first: Letting the butter and flour cook together for a minute removes any raw flour taste.
- Add liquid slowly: Slowly pouring in the drippings and broth while whisking helps everything incorporate evenly.
- Use pan drippings whenever possible: The drippings add richer flavor than broth alone – just ensure you skim off the excess fat first.
- Adjust consistency as needed: If the gravy gets too thick, whisk in a splash of broth. If it is too thin, let it simmer a little longer.
- Taste before serving: Depending on how salty your drippings are, you may need more or less salt.
Pro Tip: How to Fix Lumpy Gravy
If lumps do appear, try one of these easy fixes:
- whisk vigorously for 1-2 minutes
- use an immersion blender for a smoother texture
- pour the gravy through a fine mesh strainer
Most small lumps will smooth out as the gravy continues to cook.
Best Ways To Serve Chicken Gravy
What isn’t better that pouring a flavorful gravy over an entire plate of comfort food!? Drizzle generous amounts over your Whole Roast Chicken, and all the best side dish recipes. A great addition to a few of our all-time favorite sides are creamy yukon gold mashed potatoes, sourdough stuffing, and garlic green beans!
Storage & Reheating
- Store leftover chicken gravy in an airtight container in the refrigerator for up to 4 days. The gravy will thicken as it cools.
- To reheat, warm it slowly in a saucepan over medium-low heat while whisking frequently. Add a splash of chicken broth or water as needed to thin it back out to your desired consistency.
- You can also freeze chicken gravy for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
Recipe FAQ
Yes! Simply checkout my gluten-free gravy recipe!
We love using the combination of drippings and chicken broth that is noted in the recipe card. But if you don’t have any chicken drippings, feel free to sub it with more chicken broth and it will still turn out. The drippings just add a great depth of flavor.
Either will work just fine! Typically a chicken stock is made using chicken bones and broth uses the chicken flesh or meat.
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Ingredients
- ½ – ¾ cup drippings
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- kosher salt and ground black pepper, to taste
Instructions
- Prep Drippings: Place ½ – ¾ cup drippings in a small bowl or measuring cup and let sit long enough for the fat to rise to the top (this should only take about 5-10 minutes). Use a spoon to scoop out the fat and discard. Set aside.
- Make Roux: In a medium saucepan or deep cast iron skillet, add 2 tablespoons butter, and bring pan to a medium-high heat. Let butter melt and then whisk in 3 tablespoons all-purpose flour to create a paste or roux.
- Add Drippings + Broth: Slowly add the drippings in, a little as a time, continually whisking as you do. Once you have added all of the drippings, slowly pour in 1 cup chicken broth, continuing to whisk the whole time. Ensure the hot pan remains at a medium heat.
- Thicken: Continue whisking to the perfect consistency, if it isn't thickening simply turn up the heat. You don't want it to boil, but it should still be quite hot. As it thickens, taste and adjust any kosher salt and ground black pepper, as desired.
- Serve: Remove from heat and serve immediately.
Notes
- Drippings: You get drippings from cooking a chicken (See: The BEST Whole Roasted Chicken) – this is the leftover liquid in the bottom of the pan.
- Gluten-Free: To make gluten-free substitute 1-to-1 gluten-free flour for the all-purpose flour.
- Dairy-Free: To make gluten-free substitute vegan butter for regular butter.
- Yield: Makes approx. 1 1/2 cups.
Kim says
Followed recipe as written, the only thing I added was a bit of poultry seasoning. Turned out great! Will definitely use this recipe again.
Bridget Montag says
Great – glad you liked it! Thanks so much Kim!
Sara says
I made this with the drippings from your roasted whole chicken recipe. The only thing I would change is I would reduce the flour. Mine thickened too much. I probably could have added more broth but I just ate it as it was. It was seasoned well and went perfect with the chicken.