Chicken Gravy

This classic chicken gravy is rich and savory, made with or without drippings for the perfect sauce! You’ll want to keep this recipe on hand to make over and over, and it’s easy enough to whip together anytime.

What Makes This Recipe So Good

• This easy chicken gravy is thick, rich, and perfectly seasoned – not to mention quick and easy to make.
• This chicken gravy recipe is absolutely delicious on mashed potatoes, chicken, or even with your holiday turkey.
• No drippings? No problem! This recipe is savory and rich whether you use them or not.

Other Delicious Gravy Recipes

Ham Gravy

Onion Gravy

Keto Gravy

Chef’s Tips

• If you’re using drippings, leave out the butter and use the drippings instead.
• After you reduce the heat to a low boil, make sure you whisk regularly while the gravy is thickening, otherwise the bottom can burn.
• This gravy is best fresh, but you can store it in an airtight container in the fridge for a couple of days, or in the freezer for about 3-4 months.
• For gluten free gravy, sub out the flour with gluten free all-purpose or cassava flour.

More Recipes Perfect for the Holidays

• Brown Gravy
• Instant Pot Turkey Breast
• Gluten Free Stuffing
• Keto Green Beans

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

5 from 1 vote

Chicken Gravy

Prep:10 minutes minutes

Cook:20 minutes minutes

Total:30 minutes minutes

This recipe is savory, rich, and thick and perfect for on top of mashed potatoes or meat

• Pin

Print Save Saved! Click Here to Remove Ads

6 servings

Ingredients

• ▢ ½ cup flour
• ▢ ½ cup butter
• ▢ 1 quart chicken stock
• ▢ 2 tablespoons cream
• ▢ 1 pinch dried sage
• ▢ salt to taste, about 1 – 1 ½ teaspoons

Instructions 

• Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.
  
• Gradually whisk in cold stock. Sprinkle in sage and whisk. Bring gravy to a boil. Reduce heat to low boil. Cook and stir until thick enough to coat the back of a spoon, about 5-10 minutes, whisking regularly.
  
• Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.
  

Notes

• After you reduce the heat to a low boil, make sure you whisk regularly while the gravy is thickening, otherwise the bottom can burn.
• Butter: You can sub an equal amount of drippings in place of the butter.
• Storage: Can be stored in an airtight container in the fridge for 2-3 days, or in the freezer for about 3-4 months.
• Make it Gluten-Free: Use gluten-free all-purpose flour or cassava flour 1:1 instead of traditional flour.

Video

Nutrition Information

Serving: 1serving, Calories: 248kcal, Carbohydrates: 14g, Protein: 5g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 52mg, Sodium: 363mg, Potassium: 177mg, Fiber: 1g, Sugar: 3g, Vitamin A: 546IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 1mg, Net Carbs: 13g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik