This Chicken Gravy Recipe turns roasted chicken pan drippings into a silky smooth and ultra-savory sauce that tastes like it came from a professional kitchen. I love drizzling it over roast chicken, mashed potatoes, holiday dinners, and more.
Sauces are kind of our thing in our house, and that includes gravy. For example, we rarely let a plate of Roast Beef go without a healthy drizzle of Homemade Beef Gravy on top. It’s the perfect way to complete a meal.
Homemade Chicken Gravy
Chicken gravy is a thick and savory all-purpose sauce made from the fat and golden juices (drippings) that collect after roasting a chicken. When these drippings are combined with a roux (a mixture of fat and flour cooked together), they create a rich base that thickens the gravy and gives it that creamy, velvety texture we all love.
Even if you don’t have pan drippings on hand, you can easily substitute butter or olive oil for the fat and use good-quality chicken stock to build the classic, deep, savory flavors. Regardless, you’re in for a roasted chicken gravy that has so much more flavor than any store-bought option.
In my household, we use this gravy anytime our plates of roasted chicken, mashed potatoes, and asparagus could use a savory boost. It also comes in handy around the holidays. In fact, I recommend serving it next to my Homemade Turkey Gravy so you can enjoy the best of both worlds.
Ingredients and Substitutions
- Fat – Every time I roast a whole chicken, I scoop the golden chicken fat from the leftover drippings to give this gravy a pure, rich, and savory flavor. If you’re making the gravy without chicken drippings, use butter or olive oil in its place.
- Aromatics – I incorporated sautéed yellow onion, celery, carrot, garlic, and fresh thyme sprigs into the gravy to complement the savory and earthy poultry flavors. I dice the veggies small to help them soften as quickly as possible. Fresh rosemary, sage, or parsley stems would also go well here.
- Wine – A splash of dry white wine, like Sauvignon Blanc or Pinot Grigio, deglazes the pan and lifts the stuck brown bits from the bottom. If you don’t want to use wine, use extra stock with a splash of white wine vinegar or lemon juice instead.
- Flour – A sprinkle of all-purpose flour forms the thickening roux for this gravy recipe.
- Drippings – I love making gravy from chicken drippings (AKA the chicken juices and rendered fat leftover in the roasting pan). When I don’t have leftover drippings, I use high-quality chicken stock in their place.
- Butter – My favorite way to finish homemade gravy is to stir a knob of butter in at the end. It’s my secret to a glossy, restaurant-style gravy.
- Seasonings – Just coarse salt and black pepper.
How to Make Chicken Gravy
Heat the fat: I start by heating a large pan over medium heat, and then pour in the chicken fat (or olive oil). I let it heat for about 1 minute or until it has a light shimmer.
Sauté the aromatics: I toss the onions, celery, carrots, garlic, and fresh thyme sprigs into the pan. Then, I season everything with a pinch of salt and cook, stirring occasionally, until the veggies soften and start to turn golden.
Deglaze: I pour the wine into the pan and scrape the bottom with a wooden spoon to loosen any browned bits. I let this cook over medium heat until the liquid reduces to 2 or 3 tablespoons.
Make the roux: I sprinkle in the flour, stir until it’s completely absorbed into the fat, and cook it for about 1 minute.
Add the liquid and reduce: While stirring, I pour in the drippings or stock and then increase the heat to medium-high. As soon as the liquid boils, I lower the heat to medium and let it simmer to reduce it slightly and concentrate the flavors.
Finish and strain: I stir in the butter and add some salt and pepper to taste. Finally, I strain the gravy through a fine mesh strainer or chinois into a bowl and press gently on the solids with a spoon to get every last drop.
Chef Tip + Notes
Take your time when pouring the stock or drippings into the pan. While you do this, whisk the gravy in small circles constantly. This simple technique ensures silky-smooth, lump-free results every time.
- How to collect fat and drippings: After roasting a chicken, I pour the juices into a bowl and let them sit until the fat rises to the top. I skim off the fat and use it for sautéing the aromatics, while the golden drippings that are left behind are used as the liquid base for the gravy.
- Taste as you go: There’s nothing worse than realizing your gravy is too salty after you’ve poured it all over your plate. Luckily, you can avoid this by tasting the gravy at every stage and adjusting the balance of flavors with extra salt and pepper as needed.
- Adjust the consistency: Roux-based gravy thickens as it reduces, so if it’s too thin, continue simmering until it’s at your desired consistency. Note that the sauce will also thicken slightly as it cools. If it’s too thick, whisk in a splash of stock or water at a time until you reach the desired consistency.
- Slow cooker version: You can make the chicken gravy in a slow cooker for a more hands-off method. Start by sautéing the aromatics and making the roux in a pan on the stovetop, then transfer the mixture to a slow cooker. Whisk in the wine, stock (or drippings), and seasonings, and cook on High for 20 to 30 minutes or until it’s thickened.
Serving Suggestions
I make this gravy from chicken drippings whenever I roast a whole chicken. That way, I can drench my entire plate with it, from the juicy roasted chicken to the creamy mashed potatoes to the roasted vegetable side dishes.
Make-Ahead and Storage
Make-Ahead: The gravy can be prepared and kept warm on the stove for up to 1 hour before serving. Or, to keep it warm all evening, add it to a slow cooker set to “Warm” and stir occasionally to prevent a skin from forming on top.
How to Store: Store the leftover chicken gravy in an airtight container in the fridge for 3 to 4 days or in the freezer for up to 3 months.
How to Reheat: The gravy reheats well in a saucepan on the stove over low heat or in the microwave in 30-second increments.
More Gravy and Sauce Recipes
Chicken Gravy Recipe
Ingredients
- 3 to 4 tablespoons of leftover roasted chicken fat or olive oil
- ½ peeled and medium-diced yellow onion, about ½ cup
- 1 medium-diced rib of celery
- 1 peeled and medium-diced carrot
- 1 garlic clove
- 3 to 4 sprigs of fresh thyme
- ¾ cup of dry white wine
- 3 tablespoons all-purpose flour
- 4 cups of chicken stock or drippings
- 1 tablespoon unsalted butter
- coarse salt and freshly cracked pepper to taste
Instructions
- In a large pan over medium heat, add in the leftover roasted chicken fat or olive oil and heat for 45 to 60 seconds.
- Add in the onions, celery, carrots, 1 garlic clove, a few sprigs of fresh thyme, and then a gentle season of salt. We’re going to saute this for about 3 to 4 minutes or until they start to lightly brown up.
- Deglaze with ¾ cup of dry white wine and cook over medium heat until there is roughly 2 to 3 tablespoons of liquid left in the pan.
- Stir in the flour until combined to make a roux.
- Pour in the stock and turn the heat to medium-high, and bring it to a boil. It should start to immediately thicken.
- Once boiling, turn the heat down to medium and cook for 3 to 4 minutes to reduce and concentrate the flavors.
- Finish with butter, salt, and pepper.
- Strain through a chinois or fine mesh strainer and serve.
Chicken Gravy Recipe