Is there anything better than homemade chicken gravy? Roasting a whole chicken and making gravy on Sunday is one of my all-time favorite things. The gravy just takes things up a notch: the flavor is insane and leftovers the next day might be even better.
How to Make Chicken Gravy (from drippings)
Homemade chicken gravy is the perfect topping to a plate of Whole Roasted Chicken, Mashed Potatoes and some Brussel Sprouts + Pancetta! It is relatively easy to make and packed with flavor! Follow our easy step-by-step directions and photos to learn how to make it yourself!
Why You Will 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.
What You Will Need
- all-purpose flour
- chicken broth
- salt to taste
What About a Paleo/Whole30 Version
I actually have a Gluten-Free Gravy (Whole30/Paleo) recipe on the blog already! Click here to check it out!
How to Make Chicken Gravy
Having some chicken drippings is going to really take your gravy to the next level. You CAN make this with just broth, it will still thicken, but it won’t be as flavorful. But, you see all that fat that has floated to the top – we need to skip that off (as much as possible) with a spoon.
We couldn’t get it all, but we remove MOST of the fat.
Now we just need our butter and flour.
Add butter to the pan and let it melt.
Add in flour.
Whisk around until fully combined.
Slowly add in drippings and then broth, whisking pretty continuously.
That’s it! Taste and adjust seasoning if desired.
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How to Make Chicken Gravy – a simple, step-by-step tutorial that teaches you how to successfully make chicken gravy!
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2–3/4 cup drippings
- 1 cup chicken broth
- salt to taste
- Take drippings and let sit long enough for the fat to rise to the top (this should only take about 5-10 minutes). Then use a spoon and scoop out the fat and set aside.
- In a medium saucepan or deep cast iron skillet add butter and bring pan to medium/medium-high heat.
- Let butter melt and then add flour. Use a whisk to combine.
- Slowly add drippings in, a little as a time, continually whisking as you do.
- Once you have added in all of the drippings, add in the broth, continuing to whisk the whole time.
- Ensure you heat is still on medium/medium-high.
- Continue whisking, 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 salt and pepper, as desired.
- Remove from heat and serve immediately.
- Drippings: You get drippings from cooking a chicken (See: The BEST Whole Roasted Chicken) – this is the leftover liquid in the bottom 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.
Keywords: how to make chicken gravy, chicken gravy