Hearty and delicious chicken gravy is smooth and savory perfection. It is so simple, calls for just a few ingredients and requires no pan drippings!
Take your dinner to a whole new level with this creamy gravy! It is a great addition to make any weekend dinner special. Try slathering this tasty sauce over Slow Cooker Roast Chicken, Buttermilk Fried Chicken, or Fried Chicken Breast.
Easy Homemade Chicken Gravy
There is something so wonderful and delicious about homemade gravy. It just warms the soul! We love to pour it over roast chicken and mashed potatoes, but it can be used over rice as well.
This recipe is a quick and easy way to make gravy for your mashed potatoes. We used chicken stock and bouillon cubes, but you can easily use beef flavor instead.
This delish gravy is a lightened up take on a southern classic that your entire family is sure to love!!
How to Make Chicken Gravy
HEAT. Use a microwave safe bowl or measuring cup. Add the stock and the bouillon cubes, then heat for 1 minute and stir. Repeat heating until the bouillon is dissolved.
MELT. In a saucepan over medium-high heat melt the butter.
WHISK. Add the flour, thyme, and sage and cook for 1 minute. Slowly whisk in the hot stock/bouillon cube until smooth.
SIMMER. Bring to a boil then reduce to a simmer. Cook, whisking, until smooth and thick, about 1 minute.
SERVE. Remove from heat, then salt and pepper to taste. Serve immediately.
Smoothest Gravy: Smooth gravy is the aim. To get this I can’t stress how important it is to whisk thoroughly. Another way to keep your gravy smooth is to keep it warm. As it cools the gravy thickens and becomes pudding like.
If you need to thicken the gravy just put ¼ c c gravy into a separate bowl and whisk in ½-1 tsp flour. Once it is smooth pour it into the main pot of gravy and whisk. To thin it out just add more broth.
Make from Drippings:
Drippings: Drippings are the liquid and fat that melt off of the meat while it cooks. It’s very flavorful and can be used to make other recipes. This gravy recipe can be made without drippings, but if you have drippings it really helps give the gravy depth. Here’s how to incorporate drippings if you have them:
- Once you have removed the chicken from the cooking pan allow the drippings to cool a bit, then strain the drippings through a colander.
- Discard what was in the colander and allow the remaining drippings to settle. Skim off any fat. (You can use the skimmed fat in place of the butter, or along with the butter.)
- Taste the drippings. Knowing if it is salty, burnt, bland or flavorful will help you know how much to use. It will also tell you how much to reduce, or even omit, the bouillon cubes used.
- Mix the desired amount of drippings in with the stock to equal the 2 cups called for.
- Use the stock as directed in the recipe.
- Note: Whenever you have drippings save it! Drippings can be stored in a freezer safe container in the freezer for up to 3 months. This way you’ll always have some on hand when you want to make gravy.
Some of our favorite recipes that create delicious drippings include:
Storing + What to Serve With It
Storage: whether you want to make this ahead of time or store leftovers you can easily do so. Store in an airtight, freezer safe if applicable, container. Store in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw in the fridge, reheat on the stove top.
Serve Over: Some of our favorites, include:
- Slow Cooker Mashed Potato
- Best Mashed Potatoes
- Perfect Baked Potato
- Roast Chicken
- Buttermilk Fried Chicken
For more sides, check out:
- Brown Sugar Glazed Carrots
- Oven Roasted veggies
- Baked Zucchini Fries
- Tortellini Salad
- Heavenly Rolls
Chicken Gravy Recipe
- 2 c chicken stock or broth
- 2 cubes chicken bouillon
- 4 tbsp unsalted butter
- 1/4 c all purpose flour
- 1/4 tsp thyme
- 1/4 tsp sage
- salt and pepper to taste to taste
- Use a microwave safe bowl or measuring cup. Add the stock and the bouillon cubes, then heat for 1 minute and stir. Repeat heating until the bouillon is dissolved.
- In a saucepan over medium-high heat melt the butter. Add the flour, thyme, and sage and cook for 1 minute. Slowly whisk in the hot stock/bouillon cube until smooth. Bring to a boil then reduce to a simmer. Cook, whisking, until smooth and thick, about 1 minute.
- Remove from heat, then salt and pepper to taste. Serve immediately.