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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 Recipe

This easy chicken gravy recipe can be made with or without drippings! You'll need some fresh thyme, chicken stock, a little flour, and my secret ingredient, dry sherry.
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

  1. 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.
  2. Keep the whisk moving boos. This is KEY to keep things smooth without lumps.
  3. Run it through a mesh strainer before serving. It’s not required, but it’ll level your gravy up.
  4. 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.
  5. Don’t crank up the heat. Let it bubble low and slow so it thickens right.
How to Store & Reheat this Chicken Gravy
  • 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 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