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How to Make Gravy. An Easy and Delicious Chicken Gravy Recipe - Foolproof!

Updated on July 10, 2009

Everyone should know how to roast a chicken. It's about as easy as cooking gets and it gives even apprehensive cooks at least one "special occasion" dinner recipe for the repertoire.

But to make a beautiful golden browned roast chicken and to omit the gravy is tragic, and so just as everyone needs to know how to roast a chicken, everyone needs to know how to make a very simple gravy.

Now, there are many different ways to produce a gravy and an equal number of strong opinions about the "right way" to do it. I do not claim that this is the only or even best way (although it is good) but it is a very simple technique that produces a very tasty gravy – and for most people, that's good enough.

How to Make Chicken Gravy

  1. After you have finished roasting your chicken, take the bird out of your roasting dish and set it aside.
  2. Pour off all but about 2 Tbls of fat/drippings from the roasting pan and set it on the stove top, on an element set to medium.
  3. Pour in about 1 ½ cups of liquid. Water will work fine here, although chicken stock is even better.
  4. As the liquid comes to a boil, scrape the bottom of the pan to release all the browned bits (these are what flavor the gravy). Take your time and try to get as much as you can.
  5. Once your liquid is boiling and you've scraped up all the brown juicy bits, turn the heat down to low.
  6. Take a Tbls of butter and a Tbls of flour and mush it all together until combined.
  7. Throw that butter/flour mixture into the gravy and turn the heat back up to medium, stirring all the while.
  8. Keep stirring the gravy until the butter has disappeared and the gravy has thickened (the flour in the butter thickens the gravy) – this should only take a minute or two.
  9. Taste for seasoning and add salt and pepper as necessary.
  10. Strain the gravy (if desired – I never do).

That's it – a simple recipe for a tasty gravy – Enjoy!

Although this is a recipe for chicken gravy, it works well for any bird. To make a roast beef gravy, simply substitute beef stock for the chicken stock in the recipe and proceed following the same instructions.

Once you get the hang of making gravy, you can experiment with adding extra flavorings, such as wine for deglazing or fresh herbs – although I like the simple version best of all.

A Good Demo on Making a Roux Based Gravy (A Different Technique)


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    • profile image

      Ashley 6 years ago

      I loved this recipe I uses dairy free margarine and gluten free flour and turned our great !!

    • infonolan profile image

      infonolan 6 years ago from Australia

      Would sticky rice flour work for the gluten intolerant?

    • WoosterSpring profile image

      WoosterSpring 7 years ago from The Central Valley in California

      Hi John,

      This is the technique I also use and it always works (I also do this with turkey). I'm a huge gravy fan and never roast a chicken or turkey without making the gravy. I usually use part water, part stock. I was just going to add a comment to help platinumOwl4 with the browning issue. I think much of the color comes from the scrapping of the bottom of the pan as John described, but also not rushing the process. Try that, it may work for you. I let the gravy simmer a while and I noticed when I don't rush the process it does take on that rich color we all associate with a good gravy. I hope that helps. And John, thanks for the recipie.

    • platinumOwl4 profile image

      platinumOwl4 8 years ago

      I agree that this is is probably a great gravy. You are clever enough to know that there are a variety of ways to make gravy. My only qualm with your gravy it does not seem to have a rich brown color. I could very well be completely wrong.

    • profile image

      \Brenda Scully 8 years ago

      do you have a restraunt thinking of popping over to Wales, your cooking looks the best...

    • Gypsy Willow profile image

      Gypsy Willow 8 years ago from Lake Tahoe Nevada USA , Wales UK and Taupo New Zealand

      Nothing beats real gravy!

    • John D Lee profile image

      John D Lee 8 years ago

      Hi Irohner,

      Wondra is very easy to use and if you've got a gravy you like, then I'd say to stick with it!

    • lrohner profile image

      lrohner 8 years ago from USA

      Nice job, John. I usually use Wondra when making gravy. Do you think it makes a difference?