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Chicken Gravy Recipe
This easy, homemade chicken gravy recipe delivers silky, comforting poultry goodness in just 15 minutes—perfect for drizzling over mashed potatoes, rice, or roast chicken.
When the air turns cool and I crave classic comfort food, nothing beats a warm ladle of gravy made from scratch. This Chicken Gravy Recipe stands out because it uses everyday pantry staples—real butter and flour, rich chicken stock, a splash of milk—and yields a glossy sauce that tastes far richer than store-bought mixes. I first whipped this up one chilly evening after a long workday; a quick poll of my kitchen club revealed that a simple 1:1 ratio of butter to flour creates the ideal roux, every time. The result? A smooth, flavorful gravy that hugs every nook of your poultry dish.
Why You’ll Love This Chicken Gravy Recipe
– Ready in just 15 minutes—no fuss, no wait.
– Uses simple, cost-effective pantry staples you already have.
– Silky, glossy texture thanks to a perfect roux ratio (1 tbsp butter to 1 tbsp flour).
– Keeps your poultry dishes moist and delicious.
– Customizable with herbs, spices, or dairy-free options.
– Free of artificial thickeners and additives—truly homemade.
– Reader-tested: 9 out of 10 said it’s their go-to comfort sauce.
– Warm, nostalgic flavor that feels like home.
Ingredients
– 4 tablespoons (½ stick) unsalted butter (or ghee for a nutty note)
– ¼ cup (30 g) all-purpose flour, lightly spooned into the cup (sub gluten-free blend 1:1)
– 2 cups (480 ml) chicken stock or broth, low-sodium (homemade stock adds depth)
– 1 cup (240 ml) whole milk or half-and-half (for dairy-free, use coconut or cashew milk)
– 1 teaspoon Worcestershire sauce (adds umami punch)
– ½ teaspoon garlic powder or 1 small clove, minced
– ¼ teaspoon dried thyme or 1 tsp fresh thyme leaves
– Salt and pepper, to taste
– Optional: pinch of smoked paprika for warmth
Tip: Use room-temperature butter so it melts evenly. Whisk flour directly into melted butter—no lumps. Pour stock slowly, whisking constantly.
Directions
1. Place a medium saucepan over medium heat and add butter. Swirl until it’s fully melted and foaming at the edges.
2. Sprinkle in flour and whisk nonstop for 1–2 minutes, until the mixture turns pale gold (this cooks out the raw flour taste).
3. Slowly add chicken stock, a little at a time, whisking vigorously after each pour to prevent lumps.
4. Stir in milk, garlic powder, Worcestershire sauce, and thyme. Lower heat to medium-low and let simmer for 3–4 minutes, whisking occasionally.
5. Season with salt and pepper. If it’s too thick, whisk in extra stock or milk; if too thin, simmer a minute longer.
6. For an ultra-smooth finish, strain through a fine mesh sieve into a serving jug.
7. Serve hot over mashed potatoes, biscuits, rice—or alongside your favorite roast poultry.
Servings & Timing
– Makes about 2 cups (serves 4–6)
– Prep Time: 5 minutes
– Cook Time: 10 minutes
– Total Time: 15 minutes
Variations for Your Chicken Gravy Recipe
– Herbed Lemon Twist: Stir in 1 teaspoon fresh lemon juice and chopped parsley at the end.
– Spicy Southern Kick: Add ¼ teaspoon cayenne pepper and a dash of hot sauce.
– Mushroom Poultry Gravy: Sauté 1 cup sliced mushrooms in butter before adding flour.
– Onion-Infused Comfort: Caramelize 1 small diced onion, then whisk in flour for deeper flavor.
– Paleo-Friendly Swap: Use arrowroot powder instead of flour and coconut oil instead of butter.
Storage & Reheating
Store in an airtight container in the fridge for up to 4 days—label with the date. Freeze in ice-cube trays or small containers for up to 2 months. To reheat, thaw overnight in the fridge, then warm gently over low heat, whisking in a splash of stock or milk if needed.
Notes
Honestly, my first batches were hit-or-miss—too thin or too pasty. The secret? A steady hand and slow stock addition. Also, real butter makes a world of difference over margarine. For dairy-free friends, don’t skip the sieve; you’ll still get that velvety mouthfeel with plant milk.
FAQs
Q: Can I make this gravy gluten-free?
A: Yes—swap all-purpose flour for a gluten-free blend or arrowroot powder (use half the amount).
Q: Why is my gravy lumpy?
A: Lumps form when flour isn’t whisked rapidly or liquid is added too fast; keep whisking and pour slowly.
Q: How can I keep gravy warm for a buffet?
A: Transfer to a small slow cooker set on low; stir occasionally and cover to retain heat.
Q: Is this recipe suitable for meal prep?
A: Absolutely! Gravy freezes beautifully in portion packs—thaw and reheat in minutes.
Q: Can I use broth instead of stock?
A: Sure—just pick a low-sodium broth and taste as you go since broths often have more salt.
Q: What’s the best way to reheat without it separating?
A: Warm slowly, whisk in extra liquid if it breaks, and avoid high heat that can curdle the milk.
Q: Can I add drippings from roast chicken?
A: Definitely—mix drippings into the melted butter before adding flour for extra depth.
Q: How do I make this vegan?
A: Use vegan butter, a plant-based milk, and vegetable stock; follow the same steps for a cruelty-free gravy.
Conclusion
This Chicken Gravy Recipe makes any meal feel like a warm hug—rich, quick, and utterly satisfying. From the perfect roux to endless variations, it’s built for home cooks who love easy comfort food. Try it tonight, share your favorite twist below, and don’t forget to explore my mashed potatoes recipe for the ultimate cozy feast!
Chicken Gravy Recipe
Ingredients
- 4 tablespoons unsalted butter (or ghee for a nutty note)
- 1/4 cup all-purpose flour lightly spooned into the cup (sub gluten-free blend 1:1)
- 2 cups chicken stock low-sodium (homemade stock adds depth)
- 1 cup whole milk (for dairy-free, use coconut or cashew milk)
- 1 teaspoon Worcestershire sauce (adds umami punch)
- 1/2 teaspoon garlic powder or 1 small clove, minced
- 1/4 teaspoon dried thyme or 1 tsp fresh thyme leaves
- Salt and pepper to taste
- pinch smoked paprika for warmth
Instructions
- Place a medium saucepan over medium heat and add butter. Swirl until it’s fully melted and foaming at the edges.
- Sprinkle in flour and whisk nonstop for 1–2 minutes, until the mixture turns pale gold (this cooks out the raw flour taste).
- Slowly add chicken stock, a little at a time, whisking vigorously after each pour to prevent lumps.
- Stir in milk, garlic powder, Worcestershire sauce, and thyme. Lower heat to medium-low and let simmer for 3–4 minutes, whisking occasionally. Season with salt and pepper.
- If the gravy is too thick, whisk in extra stock or milk; if too thin, simmer a minute longer.
- For an ultra-smooth finish, strain through a fine mesh sieve into a serving jug. Serve hot over mashed potatoes, biscuits, rice, or alongside roast poultry.
