Hey there fellow foodies! Have you ever wondered how to make that perfect velvety chicken gravy that makes everything from mashed potatoes to fried chicken taste like heaven? Well, I’ve been experimenting with homemade gravy recipes for years, and today I’m gonna share my favorite techniques for creating chicken gravy from scratch. Trust me, once you try making your own gravy, you’ll never go back to those powdered packets again!
Why Homemade Chicken Gravy Rocks
Before we dive into the recipes, let me just say that homemade gravy is a total game-changer. It’s
- Way more flavorful than store-bought versions
- Free from preservatives and weird ingredients
- Customizable to your taste preferences
- Actually pretty simple to make
- An impressive skill to have in your cooking arsenal
Plus, making gravy from scratch gives you major bragging rights at your next family dinner. So let’s get started!
Basic Ingredients You’ll Need
The beauty of homemade chicken gravy is that it requires just a few simple ingredients that you probably already have in your kitchen:
- Butter (unsalted works best)
- All-purpose flour
- Chicken broth or stock
- Optional: heavy cream (for richness)
- Seasonings (salt, pepper, maybe a pinch of cayenne)
- Optional: chicken drippings (if you’ve roasted a chicken)
That’s it! Pretty simple right?
The Classic Butter-and-Flour Method
Let’s start with the most traditional approach to making chicken gravy. This method uses a roux (a mixture of fat and flour) as the base.
Ingredients:
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- Salt and pepper to taste
- 2 tablespoons of chicken drippings (optional but recommended)
Instructions:
- Melt the butter in a saucepan over medium-high heat.
- Add the flour and whisk until it forms a paste (this is your roux). Let it cook until it slightly turns brown – this takes about 1-2 minutes and gives your gravy more flavor.
- Slowly pour in the chicken broth while constantly whisking. This part is crucial – add it gradually to avoid lumps!
- Continue whisking until the mixture thickens. This usually takes about 5-7 minutes.
- Once thickened, add your chicken drippings if you have them. If not, no worries – your gravy will still be delicious!
- Season with salt and pepper to taste, and serve hot.
Chef John’s Creamy Chicken Gravy
If you’re looking for something a bit more luxurious, try this creamier version. This recipe produces a silky, restaurant-quality gravy that’ll make your family think you’ve been taking secret cooking classes!
Ingredients:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups cold chicken stock
- 1/3 cup heavy cream
- Salt and white pepper to taste
- A pinch of cayenne pepper
Instructions:
- Melt butter in a saucepan over medium-low heat.
- Gradually whisk in the flour, then reduce heat to low.
- This is where patience pays off – cook the roux for 10-12 minutes, stirring occasionally, until it turns golden and smells like a cooked pie crust. This develops amazing flavor!
- Whisk in about 2 cups of cold stock, adding a little at a time to prevent lumps.
- Add the remaining 2 cups of stock.
- Cook, stirring occasionally, until gravy thickens enough to coat the back of a spoon (about 10-15 minutes).
- Stir in the heavy cream and season with salt, white pepper, and cayenne.
- If the gravy still tastes starchy, let it simmer a little longer, adding more cold stock if needed.
Tips for Perfect Gravy Every Time
In my gravy-making adventures, I’ve picked up some handy tricks that make a big difference:
1. The Cold Stock Trick
Always use cold stock when adding liquid to your roux. It helps prevent lumps from forming – a total game-changer!
2. Be Patient with Your Roux
Don’t rush cooking your roux. Letting it develop that golden color and nutty aroma is key to rich gravy flavor.
3. Whisk Like You Mean It
Continuous whisking, especially when adding liquid, is essential for smooth gravy. Consider it your arm workout for the day!
4. Taste and Adjust
Always taste your gravy before serving. Sometimes it needs a bit more salt, pepper, or maybe even a splash more cream.
5. Save Those Drippings!
If you’re roasting a chicken, save those precious drippings! They contain concentrated flavor that takes your gravy to the next level.
Common Gravy Problems (And How to Fix Them)
We’ve all been there – the gravy isn’t turning out quite right. Here’s how to save the day:
Lumpy Gravy
If you end up with lumps, don’t panic! Pour the gravy through a fine-mesh strainer, or blend it with an immersion blender until smooth.
Too Thin
If your gravy is too thin, continue simmering to reduce and thicken. Alternatively, mix 1 tablespoon of cornstarch with 1 tablespoon cold water and slowly stir this slurry into the simmering gravy.
Too Thick
Easy fix! Just add more chicken broth or stock, a little at a time, until you reach your desired consistency.
Bland Taste
If your gravy lacks flavor, try adding a bouillon cube, a splash of soy sauce, a bit of Worcestershire sauce, or some herbs like thyme or rosemary.
Variations to Spice Things Up
Once you’ve mastered the basic recipe, why not experiment with these tasty variations?
Herb-Infused Gravy
Add fresh herbs like thyme, rosemary, or sage during cooking. Strain them out before serving or leave them in for a rustic look.
Mushroom Chicken Gravy
Sauté 1 cup of finely chopped mushrooms in the butter before adding flour. This adds an earthy, umami dimension to your gravy.
Onion-Enhanced Gravy
Sauté finely diced onions or shallots in the butter before making your roux. They add sweetness and depth of flavor.
White Wine Gravy
Replace 1/4 cup of the chicken stock with white wine. Add it after the roux has formed and let it reduce slightly before adding the remaining stock.
Storage and Reheating Tips
Made too much gravy? Don’t throw it away! Here’s how to save it:
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 about 3 months. Pro tip: freeze gravy in ice cube trays for perfectly portioned amounts!
Reheating:
The best way to reheat gravy is on the stovetop over medium-low heat. Add a splash of broth or water if it’s too thick, and whisk continuously until hot.
What to Serve with Your Homemade Chicken Gravy
Now that you’ve made this amazing gravy, what should you pour it over? Here are some classic options:
- Mashed potatoes (a timeless combo!)
- Roasted or fried chicken
- Biscuits for a comforting breakfast
- Turkey at Thanksgiving
- Rice for a simple but satisfying meal
- French fries for homemade poutine
- Vegetables like green beans or carrots
- Use it as a pasta sauce for a quick dinner
My Personal Gravy Story
I remember the first time I tried making gravy from scratch. It was Thanksgiving, and I was determined to impress my in-laws. Let me tell you – it was a disaster! The gravy was lumpy, too thick, and I may have oversalted it just a tad. Everyone was polite about it, but I knew it wasn’t great.
Fast forward to today, and gravy is one of my signature dishes! Practice really does make perfect, and now my family actually requests that I make the gravy for holiday gatherings. So don’t be discouraged if your first attempt isn’t perfect – keep trying!
FAQ About Homemade Chicken Gravy
Q: Do I need chicken drippings to make good gravy?
A: While drippings add amazing flavor, you can absolutely make delicious gravy without them using good-quality chicken stock.
Q: What if I don’t have butter?
A: You can substitute other fats like oil, margarine, or even bacon fat, though butter gives the best flavor.
Q: Can I make gravy ahead of time?
A: Definitely! Make it up to 3 days ahead and refrigerate, or freeze for longer storage.
Q: How do I make my gravy darker?
A: Cook your roux longer until it’s a deeper brown color. Just be careful not to burn it!
Q: Is homemade gravy gluten-free?
A: Traditional gravy contains flour, which has gluten. For gluten-free gravy, substitute cornstarch or a gluten-free flour blend.
Conclusion
Making chicken gravy from scratch isn’t just about creating something delicious (though it definitely is that!). It’s about connecting with the food you’re preparing, understanding how simple ingredients transform into something magical, and sharing that creation with people you care about.
What’s your favorite thing to pour gravy over? Do you have any special gravy-making tips? Share them below!
Can I Freeze Gravy?
Yes. Gravy is a great recipe to freeze. Let it cool completely and store it in freezer bags, containers, or ice cube trays. When ready, place it in a saucepan with the lid on and warm over medium-low heat until heated through
Storing: Store leftover gravy in an airtight container in the fridge for a couple of days
What can I do to flavor bland gravy?
Use bouillon cubes! If it’s a chicken or turkey gravy, use a chicken bouillon cube. If it’s a meat gravy, then use a beef bouillon cube