Rich, classic roast chicken gravy adds the perfect finishing touch to many dishes. Fortunately, our chicken pan gravy recipe takes only about 10 minutes to prepare. We'll show you how to make chicken gravy from scratch so you can make this quick pan sauce whenever you roast a chicken.

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Pan gravy, whether it's for a roasted chicken or turkey, is a super simple recipe that should be part of any home cook's repertoire. Once you've finished roasting a chicken, it's so easy (and so delicious) to make chicken gravy from drippings to pair with dinner. We'll teach you the best way to make homemade chicken gravy by taking you through our classic pan gravy recipe step-by-step. You can use this method to make chicken gravy or turkey gravy, so keep these amazing Test Kitchen tips handy for Thanksgiving (and all other occasions with roasted poultry on the menu) if you don't already have a go-to gravy recipe.

Credit: Kathryn Gamble Lozier
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How to Make Chicken Gravy from Drippings

The five-step process for making gravy from chicken drippings might look a bit overwhelming, but we promise the whole recipe for this simple chicken gravy comes together in just 10 minutes.

Step 1: Pour Drippings into a Measuring Cup

Start by roasting your chicken. Remove it from the pan and place it on a cutting board to carve, then pour the pan drippings into a large glass measuring cup ($4, Walmart). Scrape the browned bits from the pan into the cup—those chicken drippings are where the rich flavor comes from.

Test Kitchen Tip: You can easily make homemade chicken gravy without roasting a bird by substituting melted butter for the fat and using extra broth in place of the drippings.

Step 2: Measure the Fat

With a spoon, skim the fat from the drippings. (You'll only need ¼ cup fat, so discard any remaining fat or save it for another use.) Add the ¼ cup of the skimmed fat into a 2-quart saucepan ($30, Target).  If there is not enough fat to make ¼ cup, you can make up the difference by substituting melted butter to still achieve the rich flavor you want.

Test Kitchen Tip: To make removing the fat a little easier, tip the measuring cup slightly and use a metal spoon to carefully remove the clear fat that rises to the top. You can also use a fat separator tool ($10, Bed Bath & Beyond) if you have one handy.

Step 3: Add Flour to the Saucepan

Stir ¼ cup all-purpose flour into the fat in the saucepan. Use a whisk ($6, Walmart) to break up all the flour clumps so the flour and fat can be thoroughly combined (this is called a roux). Add enough chicken broth to the remaining chicken drippings to equal 2 cups of total liquid.

Step 4: Add Drippings to the Saucepan

While continuously whisking, add the mixture of broth and drippings to the flour mixture in the saucepan. Cook and stir over medium heat until the mixture is thick and bubbly. Cook and stir for 1 minute more (this extra minute will help cook the floury flavor out of the gravy).

Step 5: Strain and Season Gravy

Strain the homemade chicken gravy into a serving dish to get rid of any lumps. Season with salt and black pepper to taste.

Don't think you'll have enough chicken gravy to go around? You can still make gravy from the chicken drippings as directed in step one, just add broth to make 4 cups of total liquid to double the recipe. And if there's not ½ cup of fat from the chicken drippings, you can use additional melted butter to make up the difference as noted in step two. Serve your homemade chicken gravy alongside classic roast chicken, mashed potatoes, and veggies for the perfect cozy family dinner.

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