The Ultimate Guide to Making Mouth-Watering Chicken Gravy from Scratch

Hey there, fellow food lovers! Today I’m gonna spill all my secrets on how to make the most delicious chicken gravy that’ll have your family begging for seconds. Let’s face it – store-bought gravy packets just don’t cut it when you want that rich, homemade flavor that reminds you of grandma’s cooking Plus, making your own gravy is wayyy easier than most people think!

I remember the first time I tried to make gravy from scratch. It was a disaster! Lumpy, too thin, and kinda bland. But after lots of practice and some tips from my mom (who never, ever used the packaged stuff), I’ve finally mastered the art of perfect chicken gravy. And today, I’m sharing everything I’ve learned with you!

Why Homemade Chicken Gravy is Totally Worth It

Before we dive into the how-to. let’s talk about why you should bother making gravy from scratch

• It tastes sooooo much better than the packaged stuff
• You probably already have all the ingredients in your kitchen
• It only takes about 10-15 minutes to make
• You can control the flavor and thickness
• No weird preservatives or additives
• It impresses the heck out of dinner guests!

Two Amazing Ways to Make Chicken Gravy

There are basically two main approaches to making chicken gravy – with drippings from a roasted chicken or without, I’ll cover both methods so you can choose what works best for you!

Method 1: Chicken Gravy with Drippings

If you’ve just roasted a chicken, you’re in luck! Those drippings are liquid gold for making the most flavorful gravy.

What You’ll Need:

• About 3/4 cup drippings from roasted chicken
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• Salt and pepper to taste

Step-by-Step Instructions:

1. Collect and prepare the drippings: After you’ve taken your chicken out of the oven, carefully pour the liquid and drippings from the roasting pan into a measuring cup or bowl. Be super careful not to burn yourself! Let it sit for a minute, and you’ll notice the fat rises to the top. Use a spoon to skim off most of the fat from the top.

2. Make the roux: In a saucepan over medium heat, add about 1/2 cup of the drippings. Add 1/4 cup flour and whisk until it forms a smooth paste. If it seems greasy, add a bit more flour. Keep whisking over the heat until the mixture turns a light golden color. This is your roux, and it’s the secret to thick, lump-free gravy!

3. Add liquid: Gradually whisk in 2 cups of chicken broth and another 1/4 cup of drippings. This is where the magic happens!

4. Thicken and season: Let the gravy cook for about 5-8 minutes, whisking constantly until it thickens up nicely. If it’s too thick, add more broth. If it’s too thin after about 10 minutes of cooking, make a cornstarch slurry (mix 1 teaspoon cornstarch with 1 tablespoon water) and add it to the gravy.

5. Taste and adjust: This is crucial! Give your gravy a taste and add pepper and salt if needed.

Method 2: Chicken Gravy Without Drippings

Don’t worry if you don’t have drippings – you can still make amazing gravy!

What You’ll Need:

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups cold chicken stock (high-quality store-bought is fine)
• 1/3 cup heavy cream
• Salt and white pepper to taste
• Pinch of cayenne pepper
• 1 teaspoon chicken bouillon paste (optional, for extra flavor)

Step-by-Step Instructions:

1. Make a blonde roux: Melt the butter in a saucepan over medium-low heat. Gradually whisk in the flour, reduce the heat to low, and keep stirring for about 10-12 minutes until the roux turns golden and smells like a cooked pie crust. Don’t rush this step – it’s what gives your gravy that amazing depth of flavor!

2. Add the stock: Slowly whisk in about 2 cups of cold chicken stock, adding a little at a time to prevent lumps. Then add the remaining 2 cups of stock.

3. Cook until thickened: Let the gravy cook for about 10-15 minutes, stirring occasionally, until it’s thick enough to coat the back of a spoon.

4. Add cream and seasonings: Stir in the heavy cream, salt, white pepper, and a pinch of cayenne for a subtle kick. If you’re using chicken bouillon paste for extra flavor, add it now.

5. Final check: If your gravy still tastes a bit starchy, let it simmer a bit longer. You can add more cold stock if it gets too thick.

Troubleshooting Common Gravy Problems

Even experienced cooks sometimes run into gravy issues. Here’s how to fix the most common problems:

Lumpy Gravy

No one wants lumpy gravy! If you end up with lumps, strain the gravy through a fine-mesh sieve or blend it with an immersion blender.

Too Thin

If your gravy’s too thin, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to make a slurry. Whisk this into your simmering gravy and cook for another minute or two.

Too Thick

This is an easy fix – just add more chicken broth, a little at a time, until you reach your desired consistency.

Bland Flavor

If your gravy lacks flavor, try adding:

• A bit more salt
• A teaspoon of chicken bouillon paste
• A splash of soy sauce (my secret weapon!)
• Some fresh herbs like thyme or rosemary
• Sautéed minced shallots or garlic

How to Make Chicken Gravy Without Flour

If you’re avoiding gluten or just don’t have flour on hand, you can still make great gravy!

Instead of making a roux with flour, simply heat your chicken broth and drippings (or butter), then add a cornstarch slurry to thicken. You’ll need about 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water for every cup of liquid.

Make-Ahead and Storage Tips

Homemade gravy is best enjoyed fresh, but you can definitely prepare it ahead of time:

Refrigerating: Store leftover gravy in an airtight container in the fridge for up to 4 days.

Freezing: Yes, you can freeze gravy! Let it cool completely, then portion it into freezer bags or containers. It’ll keep for up to 4 months in the freezer. When you’re ready to use it, thaw overnight in the fridge, then reheat on the stove, whisking occasionally.

Reheating: Always reheat gravy thoroughly by bringing it to a boil on the stovetop. If it’s too thick after refrigeration, just add a splash of chicken broth.

What to Serve with Your Amazing Chicken Gravy

Now that you’ve made this incredible gravy, what should you pour it over? Here are some ideas:

• Perfect mashed potatoes (my personal fave)
• Flaky buttermilk biscuits
• Roasted chicken
• Fried chicken
• Stuffing
• Rice
• Chicken fried steak

I especially love using leftover gravy as a pasta sauce – seriously, try it!

Pro Tips for Even Better Gravy

After years of making chicken gravy, I’ve picked up some tricks that really take it to the next level:

1. Use cold stock when adding it to your roux – this helps prevent lumps.

2. Don’t rush the roux – those 10-12 minutes of cooking the butter and flour mixture develop amazing flavor.

3. For deeper color, cook your roux a bit longer until it’s a medium brown (but watch carefully so it doesn’t burn).

4. Sauté some shallots or onions in the butter before adding flour for an extra flavor dimension.

5. Add a splash of white wine to the gravy for a sophisticated twist.

6. Fresh herbs like thyme or sage make a huge difference – add them during the last few minutes of cooking.

7. Let the gravy simmer uncovered to help it reduce and concentrate the flavors.

My Personal Take on Chicken Gravy

I gotta say, making chicken gravy from scratch is one of those simple cooking skills that makes me feel like a kitchen superhero. There’s something so satisfying about watching a few basic ingredients transform into this velvety, rich sauce that makes everything it touches taste better.

For everyday meals, I usually go with the no-drippings method since I don’t always have a roasted chicken on hand. I like to add a little extra cayenne because my family loves a bit of heat. And I never skip the heavy cream – it adds such a lovely richness that makes the gravy feel special.

Final Thoughts

Making chicken gravy from scratch is one of those cooking skills that seems fancy but is actually super doable. Once you’ve made it yourself, I promise you’ll never go back to the packaged stuff again!

What I love most about homemade gravy is how it brings everything together on the plate. There’s nothing like watching that gorgeous gravy pool around your mashed potatoes or soaking into a fluffy biscuit. It’s comfort food at its absolute best!

Happy cooking, and even happier eating!

Quick Reference Chart: Chicken Gravy Basics

What’s your favorite way to enjoy homemade chicken gravy? Drop me a comment – I’d love to hear your ideas!

No, you cannot make gravy with only flour and water; you must start with a fat, such as butter or pan drippings, to create a flavorful base called a roux.