A Delicious Chicken Gravy Recipe

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Gravy, as it turns out, is simply a sauce made from meat or poultry drippings and thickened with a starch.

People have been cooking meat in a variety of sauces, or gravies, and stocks from very ancient times. The reason is simple: liquid becomes a cooking medium, turning tough meat into more palatable and flavorful dishes. Sauces and Gravies evolved over time based on ingredient availability and cultural traditions. Now, gravies are typically used as a finishing component of a dish.

Chicken gravy in a pan.Perfect gravy, easy, simple, and so delicious.

An Easy Chicken Gravy Recipe That Complements Chicken Fried Steak Perfectly

  • Yield: 3-cups
  • Prep Time: 5 minutes
  • Cook Time: 7 minutes


  • 3 cups chicken stock
  • 3 tablespoons butter, cut into 6-pieces
  • 3 tablespoons all purpose flour
  • 1/4 cup milk
  • Kosher salt to taste
  • Fresh ground pepper to taste


  1. In a 4-quart saucepan bring the chicken stock to a boil over high heat. Once it boils remove from heat, cover, and set aside until ready to use.
  2. After frying your protein drain the excess oil from the pan, reserving about a tablespoon of the oil. As you are draining off the excess oil make sure not to lose any of the crunchy bits in the pan.
  3. Add all the butter to the pan, at once. As the butter melts it is going to foam up.
  4. Once the foam settles spread the flour around the pan. Using a pan whisk, or a flat metal turner (aka spatula) work the flour and butter into a smooth paste. You are creating a roux. Let this cook over low heat for about 5-minutes. This step cooks out the pasty taste of the flour.
  5. Start adding the stock to the pan in batches, working each addition into the roux. Continue until all of the stock has been incorporated into the roux and you have a smooth thick pan sauce. Next add the milk to the sauce and stir or whisk to incorporate. Allow the sauce to come to a full boil in the pan. Remove from heat and season to taste with kosher salt and fresh cracked pepper.


  1. Whenever you are making a sauce that is roux based be certain to cook the flour, over low heat for several minutes to cook out the pasty taste of the flour.
  2. After adding the liquid to the roux, starch thickened sauces must come to a full boil to achieve their maximum thickness.
  3. This chicken gravy recipe, like all pan gravy recipes, is created with the assumption in mind that, you are making the gravy to complement a dish that was shallow fried or sauteed in the pan, immediately before making the gravy. If that is not the case and you still wish to make a pan gravy increase the butter by 1 tablespoon. As well, ignore the instructions that call for you to drain the excess oil.

Tags: chicken gravy recipe, easy gravy, perfect gravy, pan gravy