Y’all know KFC’s chicken gravy? The one we all could eat spoonfuls of? I gotta say it, boos… This chicken gravy recipe gives it a serious run for its money. I use it over mashed potatoes, rice, biscuits, and of course, chicken. My chicken and gravy nights don’t go down without it! You can make this chicken gravy recipe with drippings from a roast if you have them, but they aren’t mandatory. Butter works wonders, too.
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How to Make Chicken Gravy
Step 1: Melt butter or drippings in a small saucepan. Whisk in the flour once the foaming stops, and keep whisking until it forms a smooth paste.
Step 2: Slowly whisk in the sherry, then the stock, stirring until smooth and fully combined. Let it cook until slightly thickened, and season to taste.
Chicken Gravy Recipe
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Ingredients
- 3 tablespoons butter or drippings
- 3 tablespoons all-purpose flour
- 1 tablespoon dry sherry
- 2 cups chicken stock
- ¼ teaspoon onion powder
- 1 teaspoon fresh thyme
- Salt and pepper
Instructions
- Add butter or drippings to small saucepan over medium heat. Once foaming has subsided, sprinkle flour evenly over butter, whisking vigorously.
- Slowly whisk in sherry then stock, about ¼ cup at a time. It will thicken immediately; keep stirring until all the stock has been added and you have a smooth thin liquid.
- Continue cooking until gravy has thickened slightly, about 3-4 minutes.
- Taste and season with salt and pepper. Serve over mashed potatoes or rice.
Notes
- Add the stock slow. Pour it in about a quarter cup at a time and keep whisking. That’s how you get a silky texture.
- Keep the whisk moving boos. This is KEY to keep things smooth without lumps.
- Run it through a mesh strainer before serving. It’s not required, but it’ll level your gravy up.
- Swap in some water for part of the broth. ONLY if you’re making this chicken gravy from drippings! They already pack flavor, so it won’t taste watered down.
- Don’t crank up the heat. Let it bubble low and slow so it thickens right.
- Fridge: Pour any leftover chicken gravy into an airtight container and stick it in the fridge. It’ll stay good for up to 4 days. Plenty of time to drizzle it over your dinner!
- Freezer: Let it cool first, then pour it into a freezer-safe bag or container (leave a little room at the top). It’ll keep for about 3 months. Thaw it in the fridge overnight when you’re ready to use it.
- Reheating: Warm it up on the stove over low heat, stirring often. If it’s too thick, add a splash of broth or water to loosen it up until it’s smooth again.
Nutrition
Serving Suggestions
- Main Course Ideas: Try it with my fried chicken, Southern smothered chicken, baked chicken, or roasted turkey legs.
- Sides That Go With It: Serve over mashed potatoes, rice, steamed veggies, or roasted potatoes.
- Holiday Favorites: This easy chicken gravy is perfect with cornbread dressing, green bean casserole, fried turkey, or roasted turkey breast.
- Breads for Sopping: Pour it over flaky biscuits, cornbread, yeast rolls, or potato rolls.
Recipe Help
Mix equal parts flour and cold water or stock, then whisk it into the simmering gravy. Let it cook a bit longer until it thickens up. It will also thicken more as it cools.
Yep! Use veggie stock instead of chicken stock, and swap the butter or drippings for plant-based butter or oil. Adjust the seasoning to taste.
Use dried thyme. Go with about 1/3 the amount.
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Absolutely outstanding chicken gravy recipe! This recipe elevated my cooking game, and I can’t wait to share it with my family and friends.
This looks just like my grandma’s chicken gravy recipe! I’ve never been able to replicate hers, so I can’t wait to try this!
This is going on our menu this fall! Yum!
simple and delicious chicken gravy., Thanks for sharing.
the dry sherry adds so much flavor! this recipe is so easy and tasty. thanks!
Sounds absolutely scrumptious!! I cant wait to try it. The tips look particularly helpful as I sometimes do have trouble getting a smooth gravy.