Pan Roasted Chicken Gravy
Transform your post-roast leftovers into liquid gold with this rich and velvety Pan Roasted Chicken Gravy. Made with savory chicken drippings, a golden roux, and a touch of heavy cream, this easy recipe brings bold, deep flavors to your table in just 20 minutes. The secret lies in whisking up those irresistibly crispy browned bits from your roasting pan, infusing the gravy with unparalleled depth. Perfectly seasoned with hints of fresh thyme and garlic powder, this silky gravy is a must-have alongside roasted chicken, creamy mashed potatoes, or buttery biscuits. Whether you're hosting a holiday feast or a cozy Sunday dinner, this homemade chicken gravy will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 4 tablespoons Chicken drippings
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Chicken stock (low sodium)
- 2 tablespoons Heavy cream
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoons Fresh thyme (optional, chopped)
- 0.25 teaspoons Garlic powder (optional)
Instructions
After roasting your chicken, carefully pour or spoon out about 4 tablespoons of the drippings from the pan into a small heat-safe bowl. Set aside.
Place the same roasting pan or a skillet over medium heat and add the unsalted butter. Allow it to melt completely.
Whisk in the all-purpose flour to create a roux. Cook the roux for 2-3 minutes, stirring constantly, until it turns a light golden-brown color.
Gradually pour in the chicken stock while whisking continuously to prevent lumps from forming. Scrape the bottom of the pan to release any browned bits (these add flavor!).
Add the reserved chicken drippings to the pan and whisk to combine.
Let the mixture simmer for 5-7 minutes, stirring occasionally, until the gravy thickens to your desired consistency.
Reduce the heat to low and stir in the heavy cream for a richer, silkier texture.
Season the gravy with salt, black pepper, fresh thyme, and garlic powder if desired. Taste and adjust seasonings as needed.
Strain the gravy through a fine-mesh sieve into a gravy boat or serving dish for a smoother finish, or serve as is for a more rustic texture.
Serve the pan roasted chicken gravy warm over roasted chicken, mashed potatoes, or your favorite sides. Enjoy!
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 1536 mg | 67% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.1 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 159 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
