How to make chicken gravy is a question you may have asked yourself. Making homemade gravy isn’t difficult to do. It is actually fairly easy. Whenever I bake up a chicken, I am always thinking of preparing mashed potatoes and some homemade chicken gravy. I have such fond memories of Sunday dinner at my grandmother’s house and chicken dinners were very common. If you want to try an easy baked chicken, be sure to try my chicken recipe.
How to Make Homemade Chicken Gravy – it’s super easy!
There are actually several methods of making gravy. I am going to show you what I think is one of the easiest ones to make and one that practically seasons itself. This style of chicken gravy is the one to make after baking a chicken.
Since you baked your chicken, you have already seasoned the bird perfectly, and you have flavorful pan drippings that are just crying out to be made into gravy. When it comes to which liquid to use in your gravy, you can use chicken stock as I do in this recipe, or you may want to use milk instead.
Chicken Gravy can be made from Chicken Broth
Sometimes you don’t have to happen to have a freshly baked chicken to have pan drippings. You can make chicken gravy with chicken broth. We can all agree that making chicken gravy from drippings is the best way to make gravy.
If you don’t have drippings, you can start by making a simple roux out of flour and butter, and use either chicken broth or chicken stock for the base of the gravy. Chicken gravy made this way can be very flavorful and better than any gravy you would get from a jar or make from a mix.
Love Gravy? Be sure to check out these other gravy recipes
- Sausage Gravy
- Ikea Meatballs and Gravy
- Chicken Fried Steak and Southern Cream Gravy
- Easy Egg Foo Young and Gravy Recipe
- Restaurant Style Sausage Gravy
- Tender Beef Tips in Gravy
How to Make Easy Chicken Gravy
- 3 tablespoons pan drippings from a roast chicken
- 3 tablespoons all-purpose flour
- 2 cups chicken broth, a little more for a thinner gravy
- 1 to 2 tablespoons heavy cream (optional)
- Heat the pan drippings in a skillet over medium-high heat. Whisk in the flour to make a “roux.” Cook this roux for a minute or two to remove any raw taste of the flour. This is a critical step, so make sure you have cooked this for at least a full minute before adding the liquid. Add one-third of the liquid and whisk together. This will turn very thick after a moment or two. Add the next third of the liquid, and whisk, making sure all lumps are removed. Once this has thickened fully, you can add the remaining liquid. If your gravy is too thick to your personal liking you could add some additional liquid, or even finish with a tablespoon or two of heavy cream if you desire.