Chicken Gravy Recipe
This chicken gravy recipe turns savory pan drippings into a silky, flavorful sauce worthy of a professional kitchen.
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.
Notes
Take your time when pouring the stock or drippings into the pan. While you do this, whisk the gravy constantly in small circles. 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.
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.
Nutrition
Calories: 221kcalCarbohydrates: 14gProtein: 6gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 12mgSodium: 292mgPotassium: 315mgFiber: 1gSugar: 5gVitamin A: 2179IUVitamin C: 3mgCalcium: 24mgIron: 1mg