This easy and savory gravy made from chicken pan drippings is a great complement to a roasted whole chicken cast iron meal. Don’t waste that flavorful chicken drippings - just add flour, butter, and chicken stock for a savory homemade gravy in just 15 minutes. Pour this delicious gravy over a Thanksgiving spatchcocked turkey or creamy garlic red mashed potatoes.
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Ingredients
Chicken Pan drippings - this is the flavorful liquid fat left in the pan after roasting a chicken.
Chicken stock -additional flavored liquid to add to the richness and depth of the gravy.
Butter - additional fat for a savory taste. Use unsalted butter as salted butter may make the gravy too salty.
Flour - helps to thicken the pan drippings by creating a roux.
Salt and pepper - add to taste.
What is chicken drippings?
Chicken drippings are the delicious fat and juices that is released from the chicken as it roasts. The drippings are packed full of flavor and can be used to make a savory chicken gravy.
How to make gravy using chicken drippings
Make the roux- add flour to the pan drippings and mix to make the roux. The thicker the roux, the thicker the gravy will be.
Add stock - slowly add the chicken stock to mix, while whisking the roux in.
Add butter - Stir in the butter and whisk in the sauce to melt.
Season and simmer - Add salt and pepper to taste. Allow the gravy to come to a low simmer, stirring continuously until the gravy thickens.
Flavor variations
Fresh herbs - add fresh herbs like a ½ teaspoon of thyme and ½ teaspoon rosemary or parsley for a holiday taste.
Garlic - stir in a pinch of garlic powder for extra flavor.
Tips
- Gravy thickens as it cools . If it is not thick enough to your preference, whisk in a bit more flour to the sauce and stir well until smooth.
- If the gravy is too thick, add a splash of broth and stir to thin it out.
- Holiday prep - make the gravy 1-2 days ahead to save time.
What to serve with chicken gravy
Gravy is a must have for any comforting or holiday meal. Try it over some of my favorite dishes!
Roasted poultry - spatchcocked chicken or a dry brined turkey.
Beef and Steaks - small prime rib steak, reverse sear filet mignon, or a cast iron seared steak
Potatoes - Garlic mashed red potatoes, Instant pot yukon gold potatoes, or crispy smashed mini potatoes.
Storage & Reheating
- Store in an airtight container in the fridge for up to 3 days.
- Reheat on the stovetop in a small sauce pan on low heat, or in the microwave in 1 minute intervals, stirring in between until warmed through.
- For longer storage, freeze the gravy in an ice cube tray then transfer to a ziploc bag. When ready to use, thaw and reheat until warm.
Frequently Asked Questions
A roux, which is a mixture of the roasted chicken drippings and flour, is made to help thicken the gravy. The stock is then whisked in until the gravy thickens.
Gravy is a thickened sauce made of roasted meat drippings combined with ingredients like butter and broth for a savory rich flavor. The sauce is thickened with a roux, which is a mixture of flour and fat.
Au jus is a thin sauce made from roasted meat juices enhanced with ingredients like Worcestershire sauce, red wine and beef broth for flavor without any thickener.
Flour is traditionally used for gravy, however if you don’t have flour on hand or trying to keep the gravy gluten free, cornstarch may be used. For a gluten free option use a 1:1 ratio of cornstarch to water to make the slurry. Whisk this in the gravy to thicken it.
Gravy should be thickened with the lid off. Simmer the gravy on low heat and stir often so the roux blends in smoothly and the gravy thickens evenly.
More sauce recipes
Gravy Using Chicken Drippings – Easy Roast Chicken Pan Gravy
Ingredients
- ¼ cup chicken pan drippings
- 1 cup chicken stock
- 1 tablespoon butter, unsalted
- 1 tablespoon flour + additional 2 teaspoon
- salt and pepper to taste
Instructions
- Make the roux- Heat a medium sauce pan on medium heat, add the 1 tablespoon + 2 teaspoon flour to the pan drippings and mix together. The thicker the roux, the thicker the gravy will be.
- Add the stock - Slowly add the chicken stock to the roux, whisking the mixture together.
- Add butter - Stir in the butter and whisk it into the sauce to melt.
- Season and simmer - Add salt and pepper to taste. Allow the gravy to come to a low simmer, stirring continuously until the gravy thickens, about 2-3 minutes.
Notes
- Gravy thickens as it cools . If it is not thick enough to your preference, whisk in a bit more flour to the sauce and stir well until smooth.
- If the gravy is too thick, add a splash of broth and stir to thin it out.
- Holiday prep - make the gravy 1-2 days ahead to save time.
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