Very few things can bring back the comfort of childhood quite like the smell of homemade chicken gravy simmering on the stove. The rich aroma of pan drippings, the gentle sizzle of flour meeting fat, and the warm, savory steam rising from a ladle—it’s the kind of kitchen magic that turns a simple meal into a cherished memory. This recipe is a reminder of Sunday dinners around the table, when the gravy boat was passed with care and every bite felt like home.
Why This Recipe Works
- Built on real flavor: This gravy starts with chicken drippings or broth, creating a deeply savory base that’s far richer than anything from a jar.
- Thickened the old-fashioned way: No shortcuts—just flour and fat, stirred patiently to a golden roux, the way Grandma always did.
- Incredibly versatile: Serve it over mashed potatoes, roasted chicken, stuffing, or even open-faced sandwiches. It’s a back-pocket staple that fits any comfort meal.
- Simple ingredients, big impact: Nothing fancy, just pantry basics and a little patience.
- Timeless and comforting: This is more than gravy—it’s tradition, memory, and flavor all stirred into one.
Ingredients
- ¼ cup butter or chicken fat (schmaltz)
- ¼ cup all-purpose flour
- 2 cups chicken broth (preferably homemade or low-sodium)
- ¼ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional: ½ tsp onion powder or poultry seasoning for depth
Equipment Needed
- Medium saucepan or skillet
- Whisk
- Measuring cups and spoons
- Ladle or spoon
- Fine mesh strainer (optional, for silky texture)
Instructions
Step 1: Warm the Fat
Start by melting the butter (or chicken fat if you’re lucky enough to have it) in a medium saucepan over medium heat. The smell alone will tell you this is going to be good. My mom always saved the pan drippings after roasting a bird and let them cool in a mason jar—later skimming off the fat to use for gravies like this.
Let the butter melt gently until fully liquid, but don’t let it brown yet—you want warmth, not toastiness.
Tip: If you’re making gravy right after roasting chicken, use those flavorful drippings in place of butter for added depth.
Step 2: Make the Roux
Once the fat is fully melted and hot, add the flour all at once. Immediately begin whisking—constantly and with care. You’ll see the mixture bubble and thicken into a golden paste. Keep whisking for 2–3 minutes until the raw flour smell is gone and the roux turns a warm, light tan. This step is where the magic starts.
My grandmother would stand by the stove with a wooden spoon, never rushing, just patiently stirring until it was “just right.” She taught me to use my nose as much as my eyes—the smell changes as the roux develops.
Tip: Don’t rush the roux. A pale roux leads to bland gravy. Give it time to deepen slightly in color.
Step 3: Slowly Add the Broth
Once the roux is ready, slowly pour in the chicken broth, whisking the entire time to prevent lumps. This step is key—pour slowly, stir constantly. The gravy will sputter at first, then smooth out into a velvety sauce.
Keep whisking as the mixture comes to a gentle simmer. Within a few minutes, the gravy will thicken to a consistency that coats the back of a spoon. Simmer for 5–7 minutes, stirring often.
Tip: If it gets too thick, add a splash of broth. If it’s too thin, let it simmer a bit longer.
Step 4: Season and Taste
Now’s the time to season. Add salt and black pepper to taste. You can also stir in a pinch of onion powder or poultry seasoning if you like a more seasoned flavor. Every family had their twist—my aunt always added a dash of garlic powder, while Mom liked hers plain and simple.
Taste, adjust, and taste again. That’s the secret to getting it just the way you remember.
Step 5: Strain for Smoothness (Optional)
If you want a silky-smooth gravy like the kind they served at church potlucks or holiday dinners, pour the gravy through a fine mesh strainer before serving. It removes any clumps or bits from the flour, giving you a restaurant-style finish.
Not necessary, but it does elevate the experience when you’re serving guests—or just want to feel a little fancy at home.
Step 6: Serve and Savor
Ladle the hot gravy over mashed potatoes, roasted chicken, biscuits, or stuffing. Or just grab a spoon and sneak a taste straight from the saucepan. We always did.
If you’re lucky enough to have leftovers, store in a jar or airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop or microwave—just whisk gently as it warms.
Tips and Tricks
Use good broth
If you can, use homemade chicken stock or broth—it makes all the difference. Store-bought works too, but go for low-sodium and add your own seasoning.
Butter vs. chicken fat
Butter gives a rich, familiar flavor, but if you have schmaltz (rendered chicken fat), use it. It adds deep poultry flavor and is perfect for leftover-roast-gravy nights.
Keep it warm
Gravy thickens as it cools. Keep it over low heat or in a warm dish until ready to serve. If it thickens too much, just whisk in a little warm broth or water to loosen.
Make it ahead
You can make the gravy a day in advance, store it in the fridge, and reheat gently before serving. It saves time, especially for holiday meals.
Freeze leftovers
Pour cooled gravy into a freezer-safe container, leaving room for expansion. Freeze for up to 2 months. Thaw overnight and reheat gently.
Recipe Variations
- Creamy Country Gravy: Stir in ¼ cup dairy or plant-based milk at the end for a creamier texture.
- Herb-Infused: Add ½ tsp dried thyme or rosemary for an herby finish.
- Garlic Chicken Gravy: Add 1 minced garlic clove when melting butter for a garlicky twist.
- Mushroom Chicken Gravy: Sauté sliced mushrooms in the butter before adding flour. Adds umami and texture.
- Giblet Gravy: Stir in chopped cooked giblets or liver for a traditional Southern-style gravy.
Frequently Asked Questions
Can I make chicken gravy without drippings?
Yes. This recipe is designed to work with chicken broth alone, though it’s even better with drippings from roasted chicken. Store-bought low-sodium broth works well when seasoned properly.
Why is my gravy lumpy?
Lumps usually form when flour isn’t fully whisked into the fat or when broth is added too quickly. Next time, whisk constantly and pour slowly. If it happens, use a strainer to fix it.
How do I fix gravy that’s too thick?
Simply whisk in a few tablespoons of warm broth or water until you reach your desired consistency.
Can I use cornstarch instead of flour?
Yes. Dissolve 1 tbsp cornstarch in 2 tbsp cold water, then stir into simmering broth. It’ll thicken quickly—no roux needed—but you’ll miss the deep flavor of a flour-based gravy.
What’s the best way to reheat leftover gravy?
Reheat gently over low heat on the stovetop, stirring often. If it’s too thick, whisk in a splash of warm water or broth. Microwave works too, but stir frequently.
Summary
Homemade chicken gravy is more than just a sauce—it’s a memory in every spoonful. Whether you’re serving Sunday supper, dressing up weeknight leftovers, or bringing comfort to your holiday table, this recipe brings warmth, tradition, and that unmistakable feeling of home.
Old-Fashioned Chicken Gravy Recipe from Scratch
Course: Cooking4
servings5
minutes10
minutes300
kcalIngredients
¼ cup butter or chicken fat
¼ cup all-purpose flour
2 cups chicken broth
¼ tsp salt
¼ tsp black pepper
Optional: ½ tsp onion powder or poultry seasoning
Directions
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook for 2–3 minutes until lightly golden.
- Slowly add chicken broth, whisking constantly.
- Bring to a simmer and cook 5–7 minutes, stirring often, until thickened.
- Season with salt, pepper, and optional spices.
- Strain for smooth texture (optional). Serve warm.
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.
