How to Make Chicken Gravy

A plate of roast chicken with mashed potatoes, gravy, and green beans.

How to Make Chicken Gravy

Learn how to make Chicken Gravy from your pan drippings from any roasted chicken. It's delicious, smooth, and the perfect sauce for mashed potatoes, stuffing, and any other sides on your plate.

Course Main Course

Cuisine American

Cook Time 20

Total Time 20

Servings servings (1/2 cup each)

Calories 801kcal

Author Meggan Hill

Ingredients

For the gravy:

Reserved pan drippings from roasted chicken (see note 1)
7 cups chicken broth (see note 2)
1/4 cup cornstarch (see note 3)
Salt and freshly ground black pepper

US Customary - Metric

Instructions

After the roasted chicken has been removed from the pan, place the roasting pan with drippings over 2 burners and turn heat to medium-high. Add broth and bring to a simmer, scraping up the browned bits off the bottom of the pan.
Pour the contents through a fine-mesh strainer set over a large bowl. Using a large flat spoon, skim off and discard the layer of fat that floats to the surface, or pour the liquid into a fat separator and pour off the liquid, leaving the grease behind.
Transfer the liquid to a saucepan, place over medium-high heat, and simmer briskly. In a small bowl, add some of the liquid and the cornstarch and whisk together to make a slurry. Gradually whisk the slurry into the simmering liquid, then cook until the gravy thickens, about 5 minutes. Season to taste with salt and pepper.

Notes

Pan drippings: If you don't have pan drippings from a freshly roasted chicken, substitute 6 tablespoons butter.
Chicken broth: If you happen to have any in your freezer, use homemade chicken broth. Store-bought works, too.
Cornstarch: My trick for making an easy gravy that's also gluten-free.
Yield: This recipes makes about 6 cups gravy, enough for twelve (1/2-cup) servings.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition