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Simple Chicken Gravy

Make chicken gravy from drippings with this simple recipe. I cook by instinct, and this gravy is good. After roasting your chicken, remove it to a platter and follow these directions.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 1001.5 kcal

Equipment

  • 1 Roasting pan Used directly on the stovetop for gravy preparation
  • 1 Whisk Essential for preventing lumps and achieving smooth consistency
  • 1 Medium Bowl For preparing the flour slurry
  • 1 Measuring Cups For accurate ingredient portions
  • 1 Fine-mesh Sieve (Optional) For an exceptionally smooth gravy

Ingredients
  

Main

  • 4 tablespoons all-purpose flour
  • 1 cup water or chicken stock
  • ½ cup drippings from a roast chicken
  • salt and ground black pepper to taste

Instructions
 

  • Gather the ingredients. Dotdash Meredith Food Studios
  • Place flour in a medium bowl. Pour 2 to 3 tablespoons of water into the flour and whisk until combined and thick, but not pasty. Dotdash Meredith Food Studios
  • Stir flour mixture and remaining water (or stock) into a roasting pan with drippings from roast chicken; whisk to combine and turn heat to medium. Cook, stirring constantly, until gravy is thickened and bubbly, adding more water (or stock) if needed. Season with salt and pepper. Dotdash Meredith Food Studios

Notes

For a truly professional gravy, consider creating a classic roux with the chicken fat before adding liquid. This ensures a smoother, more stable emulsion and deeper flavor. Thoroughly deglaze the roasting pan with a splash of wine or stock to incorporate all the caramelized bits (fond), which are flavor powerhouses. Whisk constantly to prevent lumps and ensure even thickening. If a perfectly silken texture is desired, pass the finished gravy through a fine-mesh sieve. Adjust seasoning precisely; a pinch of herbs like thyme or a dash of Worcestershire can elevate the profile. The consistency should coat the back of a spoon – thin it with more stock if too thick, or reduce gently if too thin.