Chicken Gravy

Chicken gravy recipe

The Spruce / Julia Hartbeck

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 10 servings
Nutrition Facts (per serving)
37 Calories
1g Fat
4g Carbs
2g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 37
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 2mg 1%
Sodium 86mg 4%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 2g
Vitamin C 0mg 1%
Calcium 3mg 0%
Iron 0mg 1%
Potassium 73mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You've roasted your chicken, left it to rest, and now it's time to make the gravy. However, many cooks shy away from homemade gravy and instead use store-bought, which can often be laden with salt and other additives. Making your own gravy using the drippings from the roasted chicken is not only easy to do, but you know exactly what is in it. And the flavors​ of the roast and the gravy marry together beautifully.

If you don't have the drippings from the chicken, or any poultry stock in your freezer, don't panic; you can use a ready-made stock or a good quality stock cube. Just check the sodium levels as they can sometimes be very high. 

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Click Play to See This Easy Chicken Gravy Recipe Come Together

Ingredients

  • 2 1/2 cups juices from a roasted chicken, or chicken stock

  • 2 tablespoons all-purpose flour

  • 1/2 cup dry white wine

  • 2 teaspoons redcurrant jelly, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for chicken gravy
    The Spruce / Julia Hartbeck 
  2. Pour all the juices from the roasting pan in which you have roasted your chicken into a bowl or jug.

    Pour gravy
    The Spruce / Julia Hartbeck 
  3. Leave to cool slightly and spoon off the fat (which will have floated to the surface) and discard. Measure 2 1/2 cups of the chicken drippings. 

    Leave gravy to cool
    The Spruce / Julia Hartbeck 
  4. Place the roasting pan over high heat on the stovetop, watching carefully to make sure it does not burn. The remaining juices will start to bubble. At this point, add the flour and stir quickly to scrape up all the sediment from the tin. Cook for one minute again making sure it does not burn, if it gets too hot, remove from the heat and keep stirring. 

    Place spoon in roasting pan
    The Spruce / Julia Hartbeck 
  5. With the roasting tin on the heat, pour in the wine and stir well then add the stock all at once and whisk into the flour and juices. Bring to the boil and simmer for 5 minutes.

    Pour in wine
    The Spruce / Julia Hartbeck 
  6. Add the chicken juices (minus the fat), bring back to the boil while whisking constantly and cook for a further 3 minutes.

    Add chicken juices
    The Spruce / Julia Hartbeck 
  7. Add the redcurrant jelly (if using) stir until dissolved then strain through a fine sieve into a gravy boat or serving jug.

    Add the redcurrant jelly
    The Spruce / Julia Hartbeck 
  8. If you prefer a thicker gravy, then once the redcurrant jelly has been added and melted, mash 1 tablespoon butter with 1 tablespoon flour to create a paste. Whisk this a little at a time onto the boiling gravy and continue to whisk until it thickens (this should only take a few minutes) strain through a sieve into a gravy jug. 

    Add butter
    The Spruce / Julia Hartbeck