Chicken Gravy is the go-to gravy in my house. It’s usually served with Roasted Chicken but every now and then I’ll save the pan drippings to make gravy for a later meal. I’ll save it for chicken fried steak or a potpie filling.
“It’s brown, hot, and there’s plenty of it.” to quote Cookie in the movie City Slickers, and we quote and abide by that every time we make gravy. It’s obviously brown, but we make sure its hot and there’s plenty of it at the table.
Chicken Gravy is a great way to use the pan drippings from a Roasted Chicken, amplifying the chicken flavor. I love my gravy with heavy salt and pepper, but I toned it down for this recipe, you can always add more S&P if you’re like me. A good rule of thumb is to taste as you go.
I also have notes in the recipe for switching out ingredients to make it Dairy free and Paleo Friendly. But if you’re feeling extra indulgent add a TBS of cream or half’n’half to enrich the gravy even more. This gravy can be put on nearly anything (I’ve had children eat un-liked vegetables as long as this was poured on top) and is usually gone at the end of the meal (though I do know that it keeps for a week in the fridge and reheats well).
Give it a go and let me know how you like it…Print
The Best Chicken Gravy
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- 2 1/2 cups Pan Drippings
- 1 tsp Powdered Garlic
- 2 tsp Powdered Mushroom (I use powdered shiitake)
- 1 TBS Softened Butter (Sub with Coconut oil to make Dairy free)
- 1 TBS Corn Starch (or arrowroot powder)
- 1 tsp Salt
- 1 tsp Pepper
- Combine the butter and corn starch into a paste and set aside.
- In a sauce pan bring the pan drippings to a simmer and add the spices.
- Add the cornstarch paste and whisk until fully incorporated. Everything should begin to thicken. Check the taste and add more salt and pepper if needed.
- Remove from burner and put it in a pour-able serving container.