Golden Chicken Gravy Made Simple

Gravy doesn’t need to be complicated. This straightforward chicken gravy recipe focuses on clear steps, basic ingredients, and consistent results. It’s the kind of sauce that complements any roasted chicken, mashed potatoes, or weeknight meal. With a few pantry staples and a gentle simmer, you’ll have a smooth, flavorful gravy ready in minutes — no unnecessary fuss.

Why This Recipe Works

• Straightforward Ingredients: Uses common pantry staples like butter, flour, and broth for a reliable result every time.
• Smooth Texture: The roux technique creates a velvety base that thickens evenly without lumps.
• Adjustable Consistency: You control the thickness by adjusting the amount of liquid during simmering.
• Universal Pairing: Works with roasted chicken, turkey, or mashed potatoes — a practical staple for many meals.
• Quick and Efficient: Takes less than 15 minutes from start to finish with minimal cleanup.

Ingredients

• 4 tbsp unsalted butter
• ¼ cup all-purpose flour
• 2 cups chicken stock or broth
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• ½ tsp poultry seasoning or thyme (optional)

Equipment Needed

• Medium saucepan
• Whisk
• Measuring cups and spoons
• Wooden spoon or spatula

Instructions

Step 1: Melt the Butter

Place a medium saucepan over medium heat. Add butter and let it melt completely. Once melted, the butter should start to bubble slightly but not brown. Keep an eye on the temperature to avoid burning — a steady, even heat ensures a light, clean flavor.

Step 2: Create the Roux

Add the flour to the melted butter. Whisk continuously for about 2 minutes until the mixture thickens and turns lightly golden. This step removes the raw flour taste and builds the base for your gravy’s texture. The roux should look smooth and slightly foamy.

Step 3: Add the Stock Gradually

Slowly pour in the chicken stock, whisking constantly. Start with about half a cup to loosen the roux, then add the rest in small amounts. Continuous whisking prevents lumps and ensures an even texture. As the liquid mixes in, the gravy will begin to thicken.

Step 4: Simmer Until Smooth

Reduce the heat slightly and let the mixture simmer for 4–6 minutes, whisking occasionally. The gravy will become glossy and smooth. Stir along the bottom and sides of the pan to keep it from sticking. You can adjust the consistency by adding a splash more stock if it feels too thick.

Step 5: Season and Serve

Add salt, black pepper, and poultry seasoning or thyme if using. Stir to combine, then taste and adjust seasoning as needed. Once the flavor feels balanced, remove from heat. Serve immediately over chicken, mashed potatoes, or rice.

Tips and Tricks

Keep the Heat Steady

Avoid rushing the roux. Medium heat gives you control and prevents burning. Once it’s golden and nutty, it’s ready for the liquid.

Use Good Stock

The quality of your broth defines the flavor. Homemade chicken stock delivers depth, but low-sodium store-bought versions work well. Avoid overly salty brands to maintain balance.

Control the Consistency

For a thicker gravy, simmer longer or reduce the stock slightly. For a lighter sauce, whisk in more stock or a small amount of water until it reaches your preferred texture.

Make It Ahead

Chicken gravy reheats easily. Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, whisking in a splash of stock or water to loosen it.

Save the Drippings

If you’ve roasted chicken, use the pan drippings in place of some or all of the butter. They add rich flavor and a natural golden color without extra effort.

Recipe Variations

1. Dripping Gravy: Replace half the butter with chicken pan drippings for a more robust flavor.
2. Creamy Chicken Gravy: Stir in ¼ cup of milk or cream at the end for a lighter, creamier version.
3. Garlic and Herb Gravy: Add one minced garlic clove to the butter before adding flour, and finish with a sprinkle of chopped herbs.
4. Mushroom Chicken Gravy: Sauté ½ cup sliced mushrooms in butter before adding the flour for an earthy, savory variation.
5. Lemon-Infused Gravy: Add 1 tsp lemon juice at the end for a clean, modern finish that brightens the flavor.

Frequently Asked Questions

Can I make this gravy gluten-free?
Yes. Substitute the flour with cornstarch or a gluten-free flour blend. If using cornstarch, dissolve 2 tbsp in ¼ cup cold broth and whisk it into the simmering butter and broth mixture until thickened.

What if my gravy turns out too thick?
Whisk in more stock, a tablespoon at a time, until the texture smooths out. Keep the heat low while adjusting so it doesn’t reduce too quickly.

How do I fix lumpy gravy?
If lumps form, pour the gravy through a fine-mesh strainer or use an immersion blender for a few seconds to smooth it out. Consistent whisking while adding the liquid prevents most lumps from forming.

Can I freeze chicken gravy?
Yes. Cool it completely before transferring to freezer-safe containers. It keeps up to 3 months. Thaw overnight in the fridge and reheat gently, whisking as it warms.

What dishes go best with chicken gravy?
It pairs well with roasted or grilled chicken, mashed potatoes, biscuits, rice, or vegetables. It’s a versatile addition that brings a meal together without overpowering other flavors.

Summary

This chicken gravy is simple, modern, and dependable. A few basic ingredients and a short simmer create a smooth, flavorful sauce that fits into any meal. It’s proof that the best recipes don’t have to be complicated — just clear, consistent, and well-executed.

Golden Chicken Gravy Made Simple

Recipe by Joseph HudsonCourse: Cooking

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

300

kcal

Ingredients

• 4 tbsp butter

• ¼ cup flour

• 2 cups chicken stock

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp poultry seasoning or thyme

Directions

• Melt butter in a medium saucepan over medium heat.
• Whisk in flour; cook 2 minutes until light golden.
• Slowly add stock while whisking until smooth.
• Simmer 4–6 minutes, whisking occasionally.
• Season with salt, pepper, and herbs; adjust to taste.
• Serve warm over chicken, potatoes, or rice.

Joseph Hudson

Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.