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.
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.
Notes
Use room-temperature butter for even melting. Whisk flour directly into melted butter to avoid lumps. Pour stock slowly and whisk constantly to prevent lumps.
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