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Chicken gravy in a white gravy boat next to fresh thyme and a plate of chicken and mashed potatoes
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5 from 6 votes

Chicken Gravy

This easy chicken gravy recipe can be made with or without drippings! The fresh thyme gives the chicken gravy a herbaceous flavor paired with savory chicken!
Prep Time5 minutes
Cook Time10 minutes
0 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Servings: 6 servings
Calories: 95kcal
Author: Jocelyn Delk Adams

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

Tips for making the best chicken gravy

  1. Add Stock Slowly: Patience is key when adding the chicken stock. Pour it in gradually, about a quarter cup at a time. This allows the flour to absorb the liquid evenly, preventing lumps and ensuring a silky-smooth texture.
  2. Keep Whisking: Consistent whisking is your best friend during the cooking process. This not only prevents lumps but also helps incorporate all the ingredients beautifully.
  3. Strain for Extra Smoothness: If you want an ultra-smooth consistency, consider straining your gravy through a fine mesh sieve before serving. This will remove any tiny lumps or bits of herbs, resulting in a gravy that’s extra velvety.
  4. Adjust the Chicken Stock Content: If you're making this chicken gravy from drippings, feel free to replace part of the chicken broth with water. Drippings bring robust flavor, so balancing them with water won’t dilute the taste but will maintain the right consistency and saltiness.
  5. Low and Slow is the Way to Go: Don't rush the cooking process by cranking up the heat. Cooking the gravy over medium heat allows the flavors to meld without the risk of it burning or thickening too quickly.
*Nutrition information has been calculated using butter

Nutrition

Calories: 95kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 160mg | Potassium: 94mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.4mg