Making gravy from chicken juices is one of those culinary skills that can transform a simple meal into something special. The process involves capturing the rich flavors released during chicken cooking and turning them into a delicious sauce that enhances everything it touches. Let me walk you through how to make this flavorful addition to your meals.
What You’ll Need
Before diving into the process, gather these essential ingredients
- Chicken drippings/juices (from roasted or pan-fried chicken)
- 2-3 tablespoons of fat (either from the drippings or butter)
- 2-3 tablespoons of all-purpose flour (for the roux)
- Chicken stock or broth (1-2 cups)
- Salt and pepper to taste
- Optional herbs and seasonings (thyme, rosemary, sage, garlic powder, onion powder)
The Step-by-Step Process
Step 1: Collect Those Precious Chicken Juices
After cooking your chicken, whether roasted in the oven or pan-fried, you’ll have flavorful juices left in the pan. These drippings are the heart and soul of your gravy, containing concentrated chicken flavor, rendered fat, and caramelized proteins
The dark brown bits stuck to the bottom of the pan (called “fond”) are particularly valuable – they’re packed with flavor and will make your gravy taste amazing!
Step 2: Separate the Fat from the Drippings
Pour your chicken drippings into a heat-proof measuring cup or fat separator. Let it sit for a few minutes so the fat rises to the top. You’ll want to skim off most of this fat, but reserve about 2-3 tablespoons to use in making your roux.
If you don’t have enough drippings, don’t worry! You can supplement with chicken broth and a bit of butter for the fat component.
Step 3: Make the Roux
Return the pan to medium heat and add your reserved fat (or butter). Once it’s melted, sprinkle in an equal amount of flour while whisking continuously. This mixture of fat and flour is called a roux, and it’s what will thicken your gravy.
Keep whisking the roux for 1-2 minutes until it turns a light golden brown and smells slightly nutty. This cooking process eliminates the raw flour taste and helps develop flavor.
Step 4: Deglaze the Pan
Here’s where the magic happens! Slowly pour in about a cup of chicken stock or broth while whisking vigorously. The liquid will help you scrape up all those flavorful browned bits from the bottom of the pan.
I like to add the liquid gradually – it helps prevent lumps and gives you more control over the thickness of your gravy.
Step 5: Simmer and Thicken
Bring your gravy to a gentle simmer, whisking frequently. Let it cook for about 5-10 minutes until it thickens to your desired consistency. Remember that the gravy will continue to thicken slightly as it cools.
Step 6: Season to Perfection
Now’s the time to taste and adjust the seasoning. Add salt, pepper, and any other herbs or spices you like. Classic additions include thyme, rosemary, sage, garlic powder, or onion powder.
If your gravy tastes bland, it probably needs more salt or a splash of something acidic like lemon juice or a tiny bit of Worcestershire sauce to brighten the flavors.
Step 7: Strain (Optional)
For a smoother, more refined gravy, you can strain it through a fine-mesh sieve. This step is totally optional – some folks prefer a more rustic gravy with bits of herbs and seasonings throughout.
Troubleshooting Common Gravy Issues
My Gravy Is Too Thick!
No problem – just whisk in additional chicken broth or water, a tablespoon at a time, until you reach your desired consistency.
My Gravy Is Too Thin!
If your gravy isn’t thick enough, you have a few options:
- Let it simmer longer to reduce and thicken naturally
- Make a slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water, then whisk this into your simmering gravy
- Create a beurre manié (equal parts softened butter and flour kneaded together) and whisk small pieces into the simmering gravy
Help! I’ve Got Lumps in My Gravy
The key to lump-free gravy is continuous whisking when adding liquid to your roux. But if you do end up with lumps, strain the gravy through a fine-mesh sieve or carefully use an immersion blender to smooth things out.
I Don’t Have Enough Drippings!
If you’re short on chicken drippings, you can use quality chicken broth as a substitute. To enhance the flavor, consider adding a bit of butter, some roasted garlic, or a dash of poultry seasoning to mimic the richness of natural drippings.
Variations to Try
Herbed Chicken Gravy
Add fresh herbs like thyme, rosemary, and sage for a fragrant, flavorful gravy that pairs beautifully with roasted chicken.
Creamy Chicken Gravy
Add a splash of heavy cream or half-and-half at the end of cooking for a richer, more luxurious gravy.
Gluten-Free Chicken Gravy
Replace the all-purpose flour with cornstarch, arrowroot powder, or tapioca starch. These gluten-free alternatives work well but require a slightly different technique – create a slurry with cold water before adding to the hot drippings.
Mushroom Chicken Gravy
Sauté some finely chopped mushrooms in the fat before adding the flour for your roux. Add a splash of sherry or white wine when deglazing the pan for an extra depth of flavor.
Make-Ahead and Storage Tips
Good news! You can make gravy ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, you might need to add a bit of broth or water to thin it out as it will thicken in the fridge.
Some folks even freeze gravy in ice cube trays, then transfer the frozen cubes to a freezer bag for storage up to 3 months. Just thaw and reheat gently when needed!
The Secret to Great Gravy
The real secret to fantastic chicken gravy isn’t complicated techniques or fancy ingredients – it’s paying attention to the details. Develop those flavors by properly browning your chicken and creating a flavorful fond. Take your time with the roux, letting it cook until it smells nutty. Taste as you go and adjust seasonings accordingly.
With practice, you’ll develop an intuition for making perfect gravy every time. Trust me, your family and dinner guests will be begging for your secret!
Final Thoughts
Making gravy from chicken juices isn’t just economical (you’re using ingredients that might otherwise go to waste), it’s also one of the most flavorful ways to enhance your meals. Whether you’re pouring it over mashed potatoes, stuffing, or the chicken itself, homemade gravy made from real chicken juices elevates everyday cooking to something special.
What’s your favorite way to serve chicken gravy? I’d love to hear about your gravy-making adventures in the comments!
Gravy from Chicken Drippings⎢Martha Stewart’s Cooking School
FAQ
How to make gravy from chicken juices?
The first step to making gravy from chicken juices is to gather all the necessary ingredients. You will need chicken juices, butter, all-purpose flour, salt, pepper, and chicken stock. These ingredients are readily available in most kitchens. Before you can make gravy, you need to have the chicken juices.
What ingredients do you need to make chicken gravy?
You will need chicken juices, butter, all-purpose flour, salt, pepper, and chicken stock. These ingredients are readily available in most kitchens. Before you can make gravy, you need to have the chicken juices. You can collect them while cooking chicken, or you can use the juices from a roasted chicken.
Can you make gravy from roasted chicken?
Before you can make gravy, you need to have the chicken juices. You can collect them while cooking chicken, or you can use the juices from a roasted chicken. The juices trapped in the pan or the bottom of the roasting dish are rich in flavor and essential for making a flavorful gravy. In a saucepan, melt some butter over medium heat.
How do you make chicken gravy?
To make chicken gravy for serving over mashed potatoes, pour chicken gravy over bowls of mashed potatoes. This can be achieved by opening and draining cans of chicken, adding the chicken to cream of chicken soup, and cooking over medium heat until boiling while stirring well. Once the potatoes are soft, remove them from heat, drain, and add milk and butter to taste and consistency as you mash. The gravy is ready to serve with toast or homemade biscuits.
How do you make gravy from scratch?
Start with butter in a pan and stir in flour to make a paste before adding milk slowly. Stir constantly until it gets thick. Rich and savory gravy: For this kind, meat juices are key. Use beef, chicken, or turkey drippings from your roasting pan. Add these juices to a pot and mix in flour for thickness.
How do you make gravy?
To make the gravy for Chicken and Biscuits, melt butter, stir in flour, and boil for a minute. Then, whisk in a 50/50 mixture of chicken broth and milk. Bring this mixture to a boil, whisking the whole time, and once it boils, whisk and cook it for one minute. You should have nice, smooth gravy at this point.
How do you make gravy with chicken juices?
Simply add a sprinkling of flour to the chicken juices in the chicken roasting tin and then add some chicken stock. Add in any extra chicken juices from the rested chicken and bring to the boil. Sieve if you want a perfectly smooth gravy and voila – proper homemade chicken gravy in under 5 minutes.
How to thicken up chicken broth for gravy?
How to turn cooking juice into gravy?
Put the juices in a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the fat. Stir in the flour and cook for 1 minute. Stir in the meat juices and gradually stir in the stock until you get a smooth gravy.
How to thicken meat juices to make gravy?
Potato starch is a thickener you can buy in the store. A ratio of one tablespoon potato starch to two tablespoons of water should do the trick.