Chicken gravy in a white gravy boat being poured over a chicken breast on a plate with sides of rice and vegetables.
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5 from 4 votes

Chicken Gravy

A homemade Chicken Gravy recipe made from broth with or without chicken drippings, plus tips for making gravy with or without flour.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 49kcal
Author: Lauren Allen


  • Drippings from roasted chicken (link to roast chicken) , about 3/4 cup
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth (or turkey or vegetable broth) (add extra 3/4 cup if not using drippings)
  • salt and pepper , to taste


  • If using drippings (optional): When you have taken your chicken out of the oven, pour the liquid and drippings from the pan into a liquid measuring cup or a bowl. (Tip the pan away from your body and be careful not to burn yourself)! Let the drippings sit for a minute, allowing the fat to naturally separate from the rest of the drippings. You will notice that the fat will rise to the top, leaving the drippings and liquid on the bottom. Use a large spoon or ladle to skim (remove most of the fat from the top of the drippings).
  • To make the gravy, use a large sauce pan and add 1/2 cup of drippings (or chicken broth) to the pan.
  • Add 1/4 cup flour to the pan and whisk together until it makes a smooth paste. (At this point, you'll need to use a little of your own judgement. You want a pasty consistency. If yours seems a little greasy, add more flour).
  • When you have found the right consistency, whisk the mixture slowly over the heat as it begins to brown. You are creating a roux.
  • Once you get a nice lightly golden color, add 2 cups of chicken broth and 1/4 additional cup of drippings (or 1 teaspoon chicken bouillon paste for flavor if not using drippings).
  • Allow the gravy to cook, whisking constantly for about 5 to 8 minutes, or until thickened.
  • If the gravy is too thick, add more broth or drippings liquid. If the gravy is too thin after cooking for 10 minutes, add a cornstarch slurry (mix 1 tablespoon of cornstarch with 1 tablespoon of water and then add to the gravy).
  • Once you are happy with the consistency of your gravy, season with pepper (and salt if needeto taste, and enjoy!
  • Store leftover gravy covered, in the refrigerator.


Store leftover gravy covered, in the refrigerator.


Calories: 49kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 36mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Calcium: 5mg | Iron: 1mg