- Chicken drippings
- 1 to 1-1/2 cups chicken broth
- 1/4 cup all-purpose flour
- 1/4 teaspoon dried thyme
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat, reserving 4 tablespoons (if less than 4 tablespoons fat, add enough melted butter to the fat to total 4 tablespoons). Add enough broth to the drippings to measure 2 cups.
- In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Stir in the thyme, sage, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes.
Chicken Gravy Tips
What are some variations of this chicken gravy recipe?If you want a more aromatic gravy, try adding a teaspoon of minced fresh rosemary, tarragon, and oregano. For a creamy Cajun version, try adding a teaspoon of Old Bay seasoning and whisking in a dollop of sour cream once removed from the heat. If you would like to make a reduced sodium version of this gravy, leave the salt out. If you don’t have any drippings on hand, you can just use butter instead. Get more tips on making gravy!
How do you store chicken gravy?You can store your chicken gravy in a mason jar or airtight container in the refrigerator for up to 4 days.
What can you serve with chicken gravy?You can serve this gravy with a variety of foods. It would be delicious on rotisserie chicken, fried chicken, mashed potatoes, stuffing or poutine.
—Sarah Tramonte, Taste of Home Associate Culinary Producer
1/4 cup: 98 calories, 9g fat (3g saturated fat), 8mg cholesterol, 255mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 1g protein.