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Quick Homemade Chicken Gravy (With or Without Drippings)

Close-up of creamy mashed potatoes generously covered in smooth, brown chicken gravy in a dark bowl.
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Make a rich, smooth chicken gravy quickly using pan drippings or simple pantry staples. This recipe is ready in under 15 minutes.

Ingredients

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  • 2 tablespoons chicken fat or butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth (low sodium)
  • 1/2 cup milk (whole or 2%)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme (optional)

Instructions

  1. If you roasted chicken or turkey, collect 2 tablespoons of the pan drippings and place them in a small saucepan over medium heat. If you do not have drippings, use 2 tablespoons of butter or solid chicken fat.
  2. Once the fat is melted, whisk in the flour. Cook this roux, stirring constantly, for 1 to 2 minutes until it forms a smooth paste and smells slightly nutty. Do not let it brown too much.
  3. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Bring the mixture to a simmer.
  4. Continue to simmer and whisk for about 3 minutes until the gravy begins to thicken.
  5. Whisk in the milk, salt, pepper, and dried thyme, if using.
  6. Continue cooking and stirring until the gravy reaches your desired thickness, usually another 2 to 4 minutes. If it is too thick, add a splash more broth or milk.
  7. Remove from heat and serve immediately over mashed potatoes, biscuits, or roasted meat.

Notes

  • For a darker, richer color, cook the flour and fat (roux) for an extra minute until it turns a light peanut butter color before adding the liquid.
  • If you prefer a thicker gravy, use 3 tablespoons of flour instead of 2.
  • Strain the finished gravy through a fine-mesh sieve for an extra smooth texture.

Nutrition

Find it online: https://tastytribune.com/quick-homemade-chicken-gravy-recipe/