Introduction
Chicken gravy is a delicious, smooth sauce that complements many dishes. Whether it’s served over roasted chicken, mashed potatoes, or biscuits, a good gravy can transform a meal. But what is chicken gravy actually made of?
The answer is surprisingly simple. Chicken gravy consists of a few basic ingredients: chicken stock or broth, fat (usually butter or drippings), and a thickening agent like flour. These elements come together to create a rich, savory sauce. However, many variations and additional ingredients can enhance the flavor of your gravy.
In this guide, we’ll cover everything you need to know about what chicken gravy is made of, how to make it, and how to adjust it to suit your preferences. Let’s take a closer look at the key ingredients.
Core Ingredients in Chicken Gravy
Chicken Stock or Broth
The base of any chicken gravy is the chicken stock or broth. This ingredient provides the gravy with its essential flavor. When it comes to homemade stock, you get the most flavor by simmering chicken bones, vegetables like onions, carrots, and celery, and herbs over a long period. Homemade stock is typically richer and has a deeper flavor than store-bought versions.
If you’re in a hurry, though, using store-bought chicken broth works well too. Just be sure to choose a low-sodium version so you can control how much salt goes into your gravy. Low-sodium broth gives you a blank canvas to adjust the flavor as you like. If the broth seems a little weak, you can strengthen it by adding a bouillon cube or some chicken stock concentrate.
Both homemade and store-bought stock form the essential foundation of a tasty chicken gravy.
Flour as a Thickener
Flour is another crucial ingredient in chicken gravy. Its primary role is to thicken the sauce. When combined with fat, it forms a roux, which acts as a thickening agent when liquid is added. The flour binds with the fat, and when you pour in the stock or broth, it thickens the mixture, giving the gravy a smooth consistency.
To avoid lumps, always whisk the flour into the fat before adding the stock. Let the flour cook for a minute or two to eliminate its raw taste. This method ensures that the gravy will have a nice, creamy texture without tasting like flour.
Cornstarch is an excellent alternative if you need a gluten-free option. It thickens the gravy without adding any flavor, so you get the same smooth texture without the gluten. Arrowroot powder can also be used, though it tends to make the gravy slightly glossy.
Choosing the right thickener helps you control the texture and thickness of your gravy.
Fat (Butter or Drippings)
Fat is what gives chicken gravy its richness and smooth texture. You can use butter, chicken drippings, or a combination of both. Chicken drippings are the flavorful liquids left in the pan after roasting a chicken. These drippings contain lots of rich, roasted flavors that really elevate the gravy.
If you don’t have any drippings, butter works just fine. It adds creaminess and helps bind the flour and broth together, ensuring a smooth and velvety texture. For an even richer flavor, you can use a combination of both butter and drippings.
Without fat, your gravy won’t have that luxurious, silky quality that makes it so delicious.
Variations of Chicken Gravy
There’s more than one way to make chicken gravy, and small adjustments can change the flavor, texture, or richness. Below are a few common variations.
With or Without Drippings
When you roast a chicken, the drippings left in the pan are full of flavor. Making gravy with these drippings is the ideal method, as it adds depth to the sauce. To use drippings, simply pour your chicken stock or broth into the roasting pan, then scrape up the browned bits at the bottom of the pan. These bits, known as fond, contain concentrated flavor.
However, if you don’t have drippings, you can still make a flavorful chicken gravy. Start with chicken broth or stock as the base. You can add extra depth by including a splash of soy sauce, Worcestershire sauce, or even a small amount of miso paste. These umami-rich ingredients mimic the deep flavor that drippings provide.
In both cases, whether you use drippings or not, the result can still be a delicious, savory sauce.
Thick vs. Thin Gravy
Do you like your gravy thick and hearty, or thin and light? The consistency of chicken gravy depends on your personal preference. Fortunately, adjusting the thickness of the gravy is easy.
If you prefer thick gravy, use more flour when making your roux, or allow the gravy to simmer longer to reduce the liquid. For a thinner gravy, simply add more broth or water until you achieve the consistency you like.
The key to any good gravy is achieving the right texture, and that’s entirely up to you. Just keep stirring to ensure it stays smooth.
Creamy Chicken Gravy
For a richer and creamier gravy, consider adding milk, cream, or half-and-half. This variation makes the gravy smoother and more indulgent. Creamy chicken gravy is especially delicious when served over mashed potatoes or biscuits.
Simply stir in the cream after you’ve added the broth and cooked the gravy down. The result is a velvety, luscious sauce that adds a luxurious touch to any meal. Creamy chicken gravy is perfect for comfort food dishes, as it adds a level of richness that standard gravy doesn’t have.
Adding cream not only changes the texture but also balances the savory flavors with a touch of sweetness.
Common Seasonings and Add-Ins
Salt and Pepper
Are the most basic seasonings for chicken gravy, but they’re essential. Salt enhances the natural flavors of the broth and fat, while pepper adds a hint of spice that cuts through the richness. Seasoning your gravy correctly makes a huge difference in the final taste.
When making gravy, always taste it as you go. Start with a small pinch of salt and a few cracks of pepper, then adjust as needed. If your broth or drippings are already salty, be cautious with how much salt you add.
Seasoning your gravy well ensures that it has a balanced, delicious flavor that complements your dish without overpowering it.
Herbs and Aromatics
Adding herbs and aromatics is an easy way to make chicken gravy more flavorful and complex. Fresh herbs like thyme, rosemary, parsley, and sage add brightness and depth. Aromatics such as onions, garlic, or shallots help create a savory foundation for your gravy.
Sautéing the onions or garlic in butter before adding the flour can bring out their natural sweetness and enhance the overall flavor of the gravy. You can add the herbs during the simmering process to infuse their flavor into the sauce. Fresh herbs work best, but dried herbs can also be used—just remember to use them sparingly, as they are more concentrated.
Herbs and aromatics are simple, effective ways to elevate your gravy from good to great.
Umami Boosters
To give your gravy an extra savory punch, consider adding umami-rich ingredients like soy sauce, Worcestershire sauce, or even miso paste. These ingredients add a deep, satisfying flavor that enhances the overall richness of the gravy.
Soy sauce can add salt and umami in one step, while Worcestershire sauce brings in both savory and tangy notes. Miso paste is an excellent option for adding a more subtle, earthy flavor.
These umami boosters are particularly useful when making gravy without drippings, as they can replicate some of the roasted flavor that drippings would provide.
Common Mistakes When Making Chicken Gravy
Over-Thickening
One of the most common mistakes when making chicken gravy is making it too thick. This happens when you use too much flour or cook the gravy for too long without adding enough broth. To avoid this, start by adding the flour slowly and whisking it into the fat. Then, gradually add the broth while continuing to whisk.
If your gravy becomes too thick, you can easily fix it by adding more broth or water and whisking vigorously. This will thin out the gravy without losing any of the flavor.
Getting the thickness just right makes the gravy easy to pour and delicious to eat.
Under-Seasoning
Another common mistake is not seasoning your gravy enough. Many people are hesitant to add enough salt, which results in bland gravy. As mentioned earlier, seasoning with salt and pepper is key to a tasty gravy. But don’t stop there—you can also add herbs and spices to bring out even more flavor.
If you find your gravy tasting flat, try adding a little more salt or a splash of soy sauce. Taste the gravy regularly as it cooks so you can adjust the seasoning to your liking.
A properly seasoned gravy brings out the best flavors in the dish it accompanies.
Lumpy Gravy
Nobody likes lumpy gravy, but it’s a mistake that happens easily. To prevent lumps from forming, whisk the flour thoroughly into the fat before adding any liquid. This step ensures that the flour fully dissolves and blends smoothly into the mixture.
If you do end up with lumps, don’t panic. You can strain the gravy through a fine mesh sieve to remove the lumps or use an immersion blender to smooth them out. Either way, you’ll end up with a smooth, lump-free gravy.
Avoiding lumps ensures that your gravy has a professional, silky texture.
FAQs: People Also Ask
What is gravy made of for chicken?
Chicken gravy is made from chicken broth or stock, fat (usually butter or chicken drippings), and flour or cornstarch to thicken it. Seasonings like salt, pepper, and herbs are added to taste. In some cases, milk or cream is added for extra richness.
Can you make chicken gravy without drippings?
Yes, you can make chicken gravy without drippings by using chicken broth or stock as the base. Adding umami-rich ingredients like soy sauce or Worcestershire sauce helps mimic the flavor you’d get from drippings.
What is the best thickener for chicken gravy?
Flour is the traditional thickener for chicken gravy, but cornstarch or arrowroot powder can also be used. Cornstarch is a good gluten-free option, and it thickens the gravy quickly, while arrowroot gives the gravy a slightly glossy finish.
Can you make chicken gravy with milk?
Yes, milk or cream can be added to chicken gravy to make it creamier and richer. Simply stir in the milk or cream toward the end of cooking. This version is perfect for comfort food dishes like mashed potatoes or biscuits.
Why is my chicken gravy bland?
Bland gravy usually lacks proper seasoning. To fix it, add more salt, pepper, or a splash of soy sauce. Tasting the gravy as it cooks and adjusting the seasoning can prevent blandness.
Conclusion: Mastering Chicken Gravy
Now that you know what chicken gravy is made of, you can easily make it at home with just a few simple ingredients. Whether you prefer it thick or thin, creamy or classic, gravy is a versatile sauce that can elevate any meal. By focusing on high-quality chicken broth, balancing the seasonings, and using the right thickening techniques, you can create a gravy that’s perfect for any occasion.
Experiment with herbs, spices, and umami boosters to make the gravy your own. With a little practice, you’ll be able to whip up delicious chicken gravy that’s the perfect finishing touch to your meals.
Enjoy creating a rich, flavorful gravy that will keep your family and friends coming back for more!