You’ve had chicken gravy before. But have you had chicken chicken gravy? This isn’t just some sad, watery sauce pretending to be flavor.
This is the kind of gravy that makes you question every life choice that led you to settle for less. Why drown your mashed potatoes in mediocrity when you could drown them in glory? Let’s fix that.
Why This Recipe Slaps
This gravy isn’t just good—it’s unreasonably good.
The secret? Double the chicken. We’re using both pan drippings and shredded chicken to create a texture so rich, it’s basically a flavor blanket.
No floury aftertaste, no blandness—just pure, unapologetic umami. And yes, it’s stupidly easy to make.
Ingredients You’ll Need
- 2 cups chicken drippings (or substitute with chicken broth if you’re lazy)
- 1 cup shredded cooked chicken (leftovers work, no judgment)
- 3 tbsp butter (because healthy gravy is a myth)
- 3 tbsp all-purpose flour (the glue holding your dreams together)
- 1 tsp garlic powder (or fresh garlic if you’re fancy)
- 1 tsp onion powder (because we’re not savages)
- Salt and pepper (to taste, but let’s be real—you’ll add more)
- 1/2 tsp thyme (optional, but highly recommended)
Step-by-Step Instructions
- Melt the butter in a saucepan over medium heat. Don’t burn it—this isn’t a TikTok fail.
- Whisk in the flour and cook for 1-2 minutes until it’s golden.
This is your roux, the backbone of all good gravy.
- Slowly pour in the chicken drippings (or broth), whisking constantly to avoid lumps. Lumps are for bad gravy and mediocre relationships.
- Add the shredded chicken, garlic powder, onion powder, thyme, salt, and pepper. Stir like you mean it.
- Simmer for 5-7 minutes until thickened.
If it’s too thick, add a splash of broth. Too thin? Cook longer.
Physics, people.
How to Store This Liquid Gold
Let the gravy cool completely, then transfer it to an airtight container. It’ll last in the fridge for 3-4 days. To reheat, use a saucepan over low heat or microwave it in 30-second bursts, stirring in between.
Pro tip: Add a splash of broth when reheating to restore the texture.
Why This Gravy is a Game-Changer
First, it’s versatile. Pour it over mashed potatoes, biscuits, or your dignity—it works everywhere. Second, it’s packed with protein thanks to the extra chicken.
Third, it’s foolproof. Even if you burn toast regularly, you can handle this.
Common Mistakes to Avoid
- Using cold broth. It’ll make your roux seize up like a deer in headlights.
- Overcrowding the pan.
If you dump all the broth at once, you’ll get lumps. Patience is key.
- Skimping on seasoning. Taste as you go—gravy should be bold, not bland.
Alternatives for the Adventurous
Want to mix it up?
Try these twists:
- Mushroom chicken gravy: Sauté mushrooms before adding the broth.
- Spicy version: Add a pinch of cayenne or hot sauce.
- Creamy version: Stir in 1/4 cup heavy cream at the end.
FAQs
Can I use store-bought broth instead of drippings?
Yes, but your gravy will lack depth. If you’re using broth, simmer it with a chicken wing or two first to boost flavor. IMO, it’s worth the extra step.
Why is my gravy lumpy?
You didn’t whisk enough, or you added liquid too fast.
Strain it through a fine mesh sieve to save it—or embrace the lumps and call it “rustic.”
Can I freeze this gravy?
Technically, yes. But the texture might change slightly when thawed. FYI, it’s best fresh.
Is this gluten-free?
Nope.
Swap the flour for a gluten-free alternative like cornstarch (use 1.5 tbsp instead).
Final Thoughts
This isn’t just gravy. It’s a flavor revolution. Once you try it, there’s no going back to sad, thin sauces.
Make it, devour it, and watch as your meals upgrade from “meh” to “more, please.” Now go forth and gravy responsibly.
