Easy Homemade Chicken Gravy
A simple and flavorful recipe for Easy Homemade Chicken Gravy made from broth, with options for using chicken drippings and flour.
Equipment
- large sauce pan
Ingredients
- ¾ cup Drippings from roasted chicken about
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth or turkey or vegetable broth
- salt and pepper to taste
Instructions
- If using drippings, pour the liquid and drippings from the pan into a measuring cup or bowl. Let the drippings sit for a minute to separate fat.
- Use a spoon to skim the fat from the top of the drippings.
- In a large saucepan, add ½ cup of drippings (or chicken broth) and ¼ cup flour. Whisk together until smooth.
- Cook over heat, whisking slowly until the mixture turns lightly golden, creating a roux.
- Add 2 cups of chicken broth and ¼ additional cup of drippings, or 1 teaspoon chicken bouillon paste if not using drippings.
- Cook for 5-8 minutes, whisking constantly until thickened.
- If too thick, add more broth or drippings. If too thin after 10 minutes, add a cornstarch slurry.
- Season with salt and pepper to taste before serving.
- Store leftover gravy covered in the refrigerator.
Notes
This chicken gravy is best enjoyed the day it's made but can be refrigerated for up to two days or frozen for up to four months. For a gluten-free option, skip the roux and use a cornstarch slurry.
Nutrition
Serving: 1cupCalories: 49kcalCarbohydrates: 7gProtein: 3gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 36mgPotassium: 101mgFiber: 1gSugar: 1g
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