chicken gravy recipe

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.

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Chicken Gravy

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