chicken gravy

A homemade Chicken Gravy recipe made from broth with or without chicken drippings, plus tips for making gravy with or without flour.

Chicken Gravy

Drippings from roasted chicken (link to roast chicken) (, about 3/4 cup)

all-purpose flour

chicken broth turkey

salt and pepper (,

If using drippings (optional): When you have taken your chicken out of the oven, pour the liquid and drippings from the pan into a liquid measuring cup or a bowl. (Tip the pan away from your body and be careful not to burn yourself)!  Let the drippings sit for a minute, allowing the fat to naturally separate from the rest of the drippings.  You will notice that the fat will rise to the top, leaving the drippings and liquid on the bottom.  Use a large spoon or ladle to skim (remove most of the fat from the top of the drippings).

To make the gravy, use a large sauce pan and add 1/2 cup of drippings (or chicken broth) to the pan.

Add 1/4 cup flour to the pan and whisk together until it makes a smooth paste. (At this point, you'll need to use a little of your own judgement.  You want a pasty consistency.  If yours seems a little greasy, add more flour).

When you have found the right consistency, whisk the mixture slowly over the heat as it begins to brown.  You are creating a roux.

Once you get a nice lightly golden color, add 2 cups of chicken broth and 1/4 additional cup of drippings (or 1 teaspoon chicken bouillon paste for flavor if not using drippings).

Allow the gravy to cook, whisking constantly for about 5 to 8 minutes, or until thickened.

If the gravy is too thick, add more broth or drippings liquid.  If the gravy is too thin after cooking for 10 minutes, add a cornstarch slurry (mix 1 tablespoon of cornstarch with 1 tablespoon of water and then add to the gravy).

Once you are happy with the consistency of your gravy, season with pepper (and salt if needeto taste, and enjoy!

Store leftover gravy covered, in the refrigerator.

https://content.jwplatform.com/videos/yvDYZGgu.mp4

You can make homemade Chicken Gravy with or without chicken drippings, and it tastes so much better than the packaged stuff! Plus tips for making gravy with or without flour.

Make Instant Pot Chicken and Gravy: comforting, hearty flavors made with simple whole food from your pantry. This tender &amp; juicy chicken with homemade chicken gravy makes an easy, budget-friendly meal!

Instant Pot Chicken and Garlic Gravy

(200 grams) medium onion (, diced)

garlic

(61 grams) celery (, chopped)

carrots (, chopped)

olive oil

sherry wine

(250 milliliters) unsalted chicken stock

bay leaf

rosemary

thyme

Salt and black pepper

(22.5 grams) cornstarch

(45 milliliters) cold water

Brown Chicken

Brown Chicken: Heat up Instant Pot with Sauté More function. Wait until the indicator says HOT. Pat dry chicken skin with paper towels. Season generously with kosher salt and ground black pepper.Add 1 - 2 tbsp (15ml - 30ml) olive oil in Instant Pot. Ensure to coat oil over whole bottom of the pot. Add in 2 chicken (skin side down), then season meat side with more kosher salt and ground black pepper. Brown skin side for 3.5 minutes. Flip and brown meat side for 1.5 minutes, then set aside.*Pro Tip: The chicken skin will stick to inner pot in the beginning, but it&#039;ll release itself at the 3-minute mark.*Note: If you&#039;re preparing 4 chicken breasts, repeat this step for the other 2 chicken breasts.

Sauté Onion and Garlic

Sauté Onion and Garlic: Add in diced onion, then sauté for ~2.5 minutes until softened and lightly browned. Add in minced garlic, then sauté for another 30 seconds until fragrant. Season with kosher salt and ground black pepper.

Sauté Celery and Carrot

Sauté Celery and Carrot: Add in chopped celery and carrot. Sauté until vegetables are slightly browned (~3 minutes). Taste and season with more kosher salt and ground black pepper.

Deglaze Instant Pot

Deglaze Instant Pot: Add in a dash of sherry wine, then deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.

Pressure Cook Chicken

Pressure Cook Chicken: Add 1 cup (250ml) unsalted chicken stock, 1 bay leaf, a pinch of salt, dried rosemary, and dried thyme. Give it a quick stir and layer 2 - 4 browned chicken on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook atBone-in Chicken Breasts - High Pressure for 6 minutes, then Natural Release for 10 minutesBoneless Chicken Breasts - High Pressure for 5 minutes, then Natural Release for 10 minutesBone-in Chicken Thighs - High Pressure for 7 minutes, then Natural Release for 10 minutesBoneless Chicken Thighs - High Pressure for 6 minutes, then Natural Release for 10 minutesOpen the lid carefully.

Thicken Gravy &amp; Serve

Thicken Gravy &amp; Serve: Set aside cooked chicken. Heat up gravy with Sauté function. In a small mixing bowl, mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water. Mix it in one third at a time until desired thickness. Taste gravy and season with more salt &amp; black pepper if necessary. Slice chicken &amp; serve with gravy and your favorite side dishes.

Recipe video above. Crispy baked chicken thighs and drumsticks that magically makes its own gravy - all in one pan! Terrific last minute chicken dinner that takes minutes to prepare and is zero maintenance to cook. The flavour in the gravy is phenomenal because it&#039;s flavoured with the chicken juices!

Gravy Baked Chicken (thighs & drumsticks) - 5 min prep!

olive oil ((or other oil))

paprika powder

onion garlic

salt

tsp black pepper

tbsp flour (, plain/all purpose (Note 2 for GF))

beef stock/broth ((yes, beef, not chicken! Note 3))

Preheat oven to 200°C/390°F (180°C fan).

Seasoning - mix in a small bowl.

Season chicken - Place chicken in a 23 x 33cm / 9 x 13&quot; baking pan. Drizzle with oil then rub all over Sprinkle &amp; rub in the Seasoning, using most on the skin side.

Arrange chicken skin side up in the pan.

Gravy mixture - Whisk flour with about 1/2 cup of stock until lump free, then whisk in remaining stock and pepper (forgot in video!). Pour into the pan around the chicken.

Bake uncovered for 50 minutes, or until chicken is crispy and golden.

Whisk gravy - Remove chicken onto a plate, then give the gravy a good whisk to make it smooth. Adjust Gravy thickness if required - Note 4. Taste and add salt and pepper, if needed.

Serve - Pour gravy into a jug. Serve alongside chicken!

If you’re hosting a small-scale Thanksgiving dinner or are looking to mix things up &amp; make room for more side dishes, then a Thanksgiving chicken is for you! With a flavor-packed herb butter &amp; savory herb oil made with festive fresh herbs, this Thanksgiving Chicken &amp; Gravy is a juicy, oven roasted whole chicken that’s the perfect easy alternative to Thanksgiving turkey.

Thanksgiving Chicken &amp; Gravy (Skillet Roast Chicken for a Small-Scale Thanksgiving!)

savory herb oil, below

herb butter, below

avocado oil

salt black pepper, to season

baby potatoes potatoes

½ cup (4 ounces) unsalted butter, softened to room temperature

garlic,

¼ cup finely chopped fresh poultry herbs (fresh rosemary, sage, & thyme)

Worcestershire sauce

dry white wine

chicken stock

heavy cream

kitchen shears

kitchen twine

11-inch cast iron skillet

Instant-read thermometer

Mix the herb oil

At least one day before roasting the chicken, prepare the herb oil. Add the Worcestershire sauce, olive oil, garlic, &amp; herbs to a small bowl. Whisk to combine. Cover &amp; set aside to infuse at room temperature for 1 day.

Mix the herb butter

Add all listed herb butter ingredients to a medium bowl. Season with ½ teaspoon kosher salt &amp; ground black pepper as desired. Mix to combine well. Set aside for immediate use, or store in an airtight container in the refrigerator for up to 1 week. 

Prepare the chicken

Up to 1 hour before you’d like to begin roasting the chicken, pull it from the refrigerator to give it a chance to warm to room temperature for more even roasting. If you prepped the herb butter in advance, this is a good time to pull that from the refrigerator as well, so it has the chance to soften a little. If present, remove the neck and tail. Use kitchen shears to trim any excess fat or skin flaps from chicken. Use paper towels to pat the surface of the chicken completely dry. Set it on a large plastic cutting board, with the savory herb oil &amp; herb butter nearby for ease. Using kitchen twine, tie the chicken’s legs together, securing them tightly against the breasts.

Season the chicken

Use your hands to spread the prepared herb butter from Step 2 between the chicken skin &amp; meat. To separate the skin from the meat, work your hand gently under the skin over the breast, sweeping from side to side, tearing any tissue connecting the skin to the meat. Work your hand down the side of the chicken into the thigh and leg area. Do not tear or remove the skin from the chicken. Buttering the chicken meat directly helps keep it juicy &amp; flavorful. Transfer the chicken to a large mixing bowl. Drizzle half of the prepared savory herb oil over the surface of the chicken, turning to coat the chicken in the oil. Set aside to marinate for 30 minutes while the oven preheats.

Preheat the oven

Meanwhile, as the chicken rests, preheat the oven to 425 degrees F, ensuring an oven rack is positioned in the lower third of the oven. Pour the avocado oil in an 11-inch cast iron skillet, spreading it to coat the bottom of the skillet. Place the skillet on the oven rack, allowing it to preheat as the oven preheats.

Roast the chicken

Once the oven is preheated, lightly season the chicken with kosher salt &amp; ground black pepper. Transfer the chicken to the preheated cast iron skillet, shaking off any excess marinade. Reserve excess marinade. Roast the chicken for 30 minutes.

Add potatoes to the skillet

After 30 minutes of roasting, decrease the oven temperature to 400 degrees F. Move the skillet from the oven to the stovetop, then use tongs to transfer the chicken to a large plate. Place the baby potatoes in the hot skillet, then place the chicken on top of the potatoes. Pour the reserved marinade over the chicken, then carefully return the skillet to the oven.

Roast &amp; baste the chicken

Roast for an additional 45-60 minutes, removing the chicken from the oven every 15 minutes to baste in the drippings. To baste, simply spoon or brush the drippings in the skillet all over the surface of the chicken. If desired, rotate the skillet 180 degrees each time you place it back in the oven to promote even roasting &amp; browning. Pull the chicken from the oven once an instant-read thermometer inserted in the thickest part of the thigh registers an internal temperature of 155 degrees F.

Rest the chicken

Very carefully transfer the roasted chicken from the skillet to a large flat surface &amp; transfer the potatoes to a serving dish. Tent with foil &amp; set aside to rest at room temperature for 10-15 minutes before carving. As the chicken rests, its juices will redistribute throughout the meat &amp; its internal temperature will continue to rise to a safe 165 degrees F.

Optional: Make the skillet chicken gravy: Carefully pour the drippings in the skillet into a bowl or large liquid measuring cup. Skim off half of the oil &amp; discard. Pour remaining drippings back into the skillet over medium-low heat. Sprinkle flour over the surface of the skillet and cook, whisking constantly, until a darkened roux forms, about 2-3 minutes. While whisking constantly, slowly pour in the white wine. Let the mixture bubble &amp; reduce slightly. Pour in the chicken stock. Continue to whisk until the gravy reduces to your desired thickness. Remove from the heat. If desired, stir in a little heavy cream (they gravy is otherwise very dark) &amp; season with salt and ground black pepper as needed; this will vary based on the amount of salt in your drippings &amp; your stock so use your judgement.

Carve &amp; serve

fun idea, even if only to have as its own mini Thanksgiving in addition to the real one, I especially like the idea of gravy with chicken, something I've never ever done!

Are you tired of dry boring chicken? These Instant Pot Chicken Thighs with Gravy will change your life!! Super easy to make and hard to mess up! 

Instant Pot Chicken Thighs with Gravy

chicken thighs

butter

chicken broth

cornstarch

Season both sides of chicken with seasoning blen

Heat butter and oil in Instant Pot on saute

Add chicken and cook for 4-5 minutes on each side until lighly browned

Turn off pot and add broth

Cover, seal and set to high pressure for 8 minutes

Allow a 10 minute natural pressure release then quick release remaining pressure

Remove chicken and set aside

Mix cornstarch with equal amount of water until smooth

Switch pot to saute and whisk in cornstarch

Continue whisking for 2-3 minutes until gravy has thickened

Serve chicken topped with gravy

Quick and delicious, this gravy is exactly what you need to top off your smoked chicken.

Simple Smoked Chicken or Turkey Gravy

chicken

beer (*Optional

flour

pepper

Carefully tip the drippings from your pan into a bowl or glass measuring cup. Let them sit for two minutes and skim any fat that collects off the top using a large spoon or ladle.

 Pour all of the flour into a heavy-bottomed sauce pan and brown it over medium heat until it is uniformly golden brown.

Add 1/4 cup of drippings and stir continuously until it becomes a thick paste. Whisk in the remaining drippings and stir well creating a roux.

Pour in the broth, whisking for 5-10 minutes (until desired thickness.)

Add salt and pepper to taste.

https://www.youtube.com/watch?v=uKjOgVjfyjA

Quick and delicious, this gravy is exactly what you need to top off your smoked chicken and to smother your cooked veggies. Browned flour replaces store bought gravy granules and combines with your poultry drippings to create the ultimate topping for your smoked chicken or turkey.
https://modernharvest.ca/smoked-chicken-turkey-gravy/
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Smoked Chicken and Turkey Gravy With Beer | Modern Harvest

Crispy skinned and oh-so tender chicken thighs compete for center stage in this dish thanks to the onion gravy that&#039;s good enough to eat by the spoonful!

Oven Baked Chicken with Creamy Onion Gravy

chicken thighs (about 6 thighs)

breadcrumbs

tbsp cooking oil (vegetable

onion (sliced)

garlic (sliced)

tbsp all purpose flour

sour cream

salt and pepper (to taste)

Trim any excess fat off the chicken thighs but leave a lovely layer of chicken skin.

Season the chicken thighs liberally with salt and pepper. Press them into the Panko bread crumbs, ensuring an even coat all over.

Heat the oil in a skillet over medium-high heat. Add the chicken thighs, in a single layer, skin-side down and cook until browned. Turn over and brown the other side. About 3-4 minutes per side.

Layer the chicken in a shallow baking dish like the 13x9 Pyrex casserole dish. Sprinkle the sliced onion and garlic over the top. Cover with foil and bake in a pre-heated 350-F oven for about 45 minutes.

Remove the foil from the chicken and bake an additional 5 minutes or pop the chicken under the broiler for 1-2 minutes to crisp up the skin if necessary.

Remove the chicken from the baking dish and set aside.

Use a spatula to get all the juice and tasty bits out of the baking dish. Scrape it into a pot getting all the chunks and juices.

Use a whisk to whisk in the flour to the juicy mixture in the pot. It&#039;ll be like a paste. This is fine.

Add the chicken broth to the pot in a slow stream, whisking as you go.

Heat this mixture on medium, stirring frequently, until it boils. Simmer for 3-4 minutes.

Use an immersion blender to make the gravy silky smooth. Whisk in the sour cream, if using, and season with salt and pepper and enjoy!

To make the gravy:

Chicken mushroom gravy is a total crowd pleaser. Juicy chunks of chicken are drowned in a rich, mushroom gravy in this quick and easy weeknight dinner.

Chicken Mushroom Gravy

tbsp oil (for frying)

oz mushrooms

onion

lbs chicken breast

tbsp flour

whipping cream

garlic parsley salt

Cut mushrooms into bite size pieces and brown them on a preheated oiled skillet. Add diced onions to the cooking mushrooms. Remove from skillet and set aside in a pot.

Cook

In the same skillet, cook the bite size chicken pieces until they turn golden brown. Stir in flour, until everything is combined well together.

Simmer

Add mushroom mixture to the chicken, followed by whipping cream, and chicken broth. Season with garlic parsley salt. Let the ingredients simmer until the mixture is all creamy and the chicken is completely cooked.

Serve

Serve gravy with rice, any other grain or mashed potatoes.

This easy and delicious Skillet Chicken and Mushrooms in Gravy is the perfect lightened up comfort food meal!

Skillet Chicken and Mushrooms in Gravy

light butter ((I use Land-O-Lakes light butter spread with canola oil))

oz sliced mushrooms

parsley

black pepper

garlic (minced)

(5 oz each) chicken breast cutlets (pounded to an even ½ inch thickness)

garlic powder

½ teaspoon Better Than Bouillon Chicken Base

Gravy Master Seasoning and Browning Sauce

To make the mushrooms, melt a tablespoon of light butter in a large sauté pan over medium-high heat. When the butter is melted, add the sliced mushrooms and stir to toss in the butter before spreading across the surface of the pan. Cook, stirring occasionally, for 5-6 minutes until the mushrooms are softened and golden around the edges. Sprinkle with the parsley, thyme, salt, and pepper and add the minced garlic. Stir together and cook for another 30-60 seconds until the garlic is fragrant. Remove the contents of the pan to a side plate and cover to keep warm.

To make the chicken, stir together a tablespoon of flour and ½ teaspoon each of salt, pepper and garlic powder in a small dish. Place the chicken cutlets in a mixing bowl or zip-top bag and sprinkle with the seasoned flour. Stir the cutlets or shake in the bag until the chicken is coated. Place the sauté pan back on the burner and drizzle with a tablespoon of olive oil. Bring the pan over medium-high heat until the oil is hot. Lay the chicken cutlets in the pan in a single layer and cook for 4-5 minutes until the bottom is golden. Flip the chicken cutlets and cook for another 4-5 minutes until the chicken is cooked through. Remove the chicken to a side plate and cover.

To make the gravy, add the three tablespoons of light butter to the sauté pan and bring over medium-low heat until melted. Add the flour and whisk to combine (it will make sort of a paste – don’t worry about anything stuck to the bottom of the pan from previous steps, it will come up when you add liquid). Whisk in the broth a little at a time, stirring to combine as you go so that the flour dissolves into the broth and you scrape up anything stuck to the pan. Add the Better Than Bouillon and the Gravy Master sauce and whisk into the sauce. Raise the heat to bring the sauce to a boil, stirring regularly, and then reduce the heat to low to simmer. Simmer uncovered for a few minutes until the gravy thickens.

To finish the dish, add the mushrooms back into the gravy in the pan and stir to mix into the sauce. Add the chicken cutlets along with any juices on the side plate and spoon some gravy over the top of them. Cover the pan partially with a lid set slightly askew, and leave the burner on low for five minutes until warmed through. Sprinkle with a bit of chopped fresh parsley before serving. Each serving is one chicken breast cutlet and a little over ½ cup of mushrooms and sauce.

This chicken and gravy recipe is simple and delicious! With a quick and easy homemade gravy made from scratch. Pan-seared chicken breast smothered in rich and flavourful gravy served over creamy mashed potatoes with some green peas.

Chicken and Gravy Recipe

chicken breast

½ Tablespoons All-purpose flour

red pepper flakes

Tablespoons butter

smoked paprika

garlic granules

onion granules

ginger powder

Salt and pepper

Carefully slice 2 large skinless boneless chicken breast pieces into 2 halves lengthwise. Pat dry with a kitchen paper towel and season with salt and pepper on both sides

To a small bowl, add the chicken seasoning ingredients and mix to combine. Season the chicken on both sides and set aside.

Heat olive oil on medium-high heat, once the oil is hot and shimmering, add chicken breast pieces. Sear for about 3 to 4 minutes then flip and continue to sear for another 3 minutes. Remove the chicken from the pan and transfer to a plate.

Add butter to the hot skillet and melt then add the chopped onions. Saute the onions, stirring occasionally until caramelized. (this process should take about 5 to 10 minutes, keep an eye so that the onions does not burn)Tip: this melted butter should be enough to deglaze the pan, don&#39;t miss this step as the stucked brown bits at the bottom of the pan will enhance the flavour of the gravy.

Add chopped garlic and saute for about 30 seconds just until fragrant. Reduce the heat and stir in flour into the butter and onion mixture for about 1 minute just until slightly brown and nutty, followed by the stock, add it in slowly and gradually until the desired consistency is achieved.

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Top 11 chicken gravy recipes from across the web

The most viewed chicken gravy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Gravy

Instant Pot Chicken and Garlic Grav...

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Thanksgiving Chicken &amp; Gravy (S...

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Simple Smoked Chicken or Turkey Gra...

Oven Baked Chicken with Creamy Onio...

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The most viewed chicken gravy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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