Easy Chicken Gravy Recipes

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SIMPLE CHICKEN GRAVY



Simple Chicken Gravy image

I cook by instinct, and this gravy is good. After roasting your chicken, remove it to a platter and follow these directions.

Provided by John

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Yield 6

Number Of Ingredients 3

½ cup all-purpose flour
1 cup water, or as needed
1 (3 pound) roasted chicken (drippings from chicken)

Steps:

  • Add water to the chicken drippings to make about 1 1/2 cups of liquid in the bottom of the roaster.
  • Whisk water into the flour until it is thick, but not pasty. Whisk the flour/water mixture into the drippings, and put the roaster on the stove over medium heat. Stir constantly until mixture is thickened and bubbly. Add salt and pepper to taste.

Nutrition Facts : Calories 343.1 calories, Carbohydrate 7.9 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.3 g, Protein 35.9 g, SaturatedFat 4.9 g, Sodium 104.9 mg

EASY HOMEMADE CHICKEN GRAVY FROM SCRATCH (WITHOUT DRIPPINGS)



Easy Homemade Chicken Gravy from Scratch (Without Drippings) image

This Easy Chicken Gravy is so simple to make and requires no pan drippings! Smooth, savory, garlicky, and fabulous over mashed potatoes, chicken, turkey, and more!

Provided by Tiffany

Categories     Sauce / Condiment

Time 15m

Number Of Ingredients 6

2 cups chicken broth
2 teaspoons garlic powder
1 teaspoon onion powder
salt and pepper (to taste)
¼ cup cold water
3 tablespoons corn starch (or flour)

Steps:

  • In a large sauce pan over medium-high heat, bring chicken broth to a boil.
  • Stir in garlic powder and onion powder and continue to stir 1-2 minutes longer.
  • In a small bowl whisk together water and corn starch until dissolved. Stir into boiling broth til thickened.
  • Add salt and pepper to taste. Serve immediately or store up to 2 weeks covered tightly in the fridge. Serve hot over your favorite chicken, meat, or vegetable dishes.

Nutrition Facts : Calories 24 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 288 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASY CHICKEN GRAVY



Easy Chicken Gravy image

Easy chicken gravy kicks up the flavor on any side dish. Don't know how to make chicken gravy? We've made it simple with a recipe that takes just 15 minutes and 4 ingredients. Use Gold Medal™ flour, Progresso™ chicken broth, salt and pepper, and you'll be pouring this chicken gravy all over your mashed potatoes in no time.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 15m

Yield 8

Number Of Ingredients 4

2 cups Progresso™ chicken broth (from 32-oz carton)
1/3 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
Dash pepper

Steps:

  • In 1-quart saucepan, heat 1 1/2 cups of the broth to boiling. Reduce heat to medium.
  • In small bowl, stir remaining 1/2 cup broth, the flour, salt and pepper with whisk until smooth. Gradually stir mixture into hot broth. Cook and stir until thickened and bubbly.

Nutrition Facts : Calories 20, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 280 mg, Sugar 0 g, TransFat 0 g

CHICKEN GRAVY



Chicken Gravy image

After preparing your favorite chicken dish, it's all gravy - chicken gravy! Pour over chicken and go to town! Yum! If you don't have chicken stock on hand, you could also use bouillon cubes; just follow package directions and proceed as below.

Provided by Barbara Cannon

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Yield 16

Number Of Ingredients 3

2 cups chicken stock
3 tablespoons cornstarch
1 teaspoon poultry seasoning

Steps:

  • Bring chicken stock to a boil. Dissolve cornstarch in a small amount of cold water and add to chicken stock. Season to taste with poultry seasoning and cook until thickened. Serve!

Nutrition Facts : Calories 6 calories, Carbohydrate 1.4 g, Sodium 0.2 mg

CHICKEN GRAVY (EASY!)



Chicken Gravy (Easy!) image

Make and share this Chicken Gravy (Easy!) recipe from Food.com.

Provided by Millereg

Categories     Sauces

Time 10m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 3

2 cups low sodium chicken broth (Herbox or Campbell's Healthy Request reduced sodium)
3 tablespoons cornstarch
1 teaspoon poultry seasoning

Steps:

  • Bring chicken stock to a boil.
  • Dissolve cornstarch in a small amount of cold water and add to chicken stock.
  • Season to taste with poultry seasoning and cook until thickened.
  • Serve!

Nutrition Facts : Calories 43.2, Fat 0.8, SaturatedFat 0.2, Sodium 36.6, Carbohydrate 7.2, Fiber 0.1, Sugar 0.2, Protein 2.5

SIMPLE ROAST CHICKEN WITH GRAVY



Simple Roast Chicken with Gravy image

You'll love having this roast chicken in your weeknight repertoire. One bird can supply you with a dinner, leftovers for sandwiches or salads and a carcass and bones (which you can freeze for up to a month) to make stock. Use your homemade stock to make gravy the next time you roast a chicken. Remember that every roast chicken has two "oysters," the tender morsels on either side of the backbone: Eat one and share the other!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 7

One 4- to 5-pound chicken, giblets removed and reserved for another use
Kosher salt and freshly ground black pepper
3 sprigs thyme
3 cloves garlic, unpeeled
2 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups homemade chicken stock or low-sodium chicken broth

Steps:

  • Pat the chicken dry inside and out with paper towels, and let sit at room temperature to take the chill off, about 30 minutes. Meanwhile, position an oven rack in the center of the oven, and preheat to 450 degrees F. Put a rack in a small roasting pan.
  • Season the cavity of the chicken generously with salt and pepper, and stuff it with the thyme and garlic. Tie the legs together with butcher's twine. Season the outside with salt (generously) and a few grinds of pepper, and place the chicken breast-side up on the rack. (Seasoning the chicken when on the rack could result in gravy that's too salty.)
  • Roast the chicken until the skin is golden brown and crispy and a thermometer inserted in the deepest part of the thigh registers 165 to 170 degrees F, depending on how you like your dark meat, 50 minutes to 1 hour. Let the chicken rest on the rack for a few minutes, then carefully tip it forward to drain all the collected juices into the roasting pan. Discard the thyme and garlic. Let the chicken rest on a cutting board while you make the gravy. (To transfer the chicken easily, hold a wooden spoon handle in the cavity with one hand and use the other hand to lift the chicken with tongs.)
  • Remove the rack from the pan, and pour the pan drippings into a small bowl. Skim off 2 tablespoons of the fat, and stir them into the flour and 2 tablespoons water in another small bowl. Heat the roasting pan over medium-high heat, add the wine, scrape up any browned bits and simmer until the wine reduces by half, 3 to 4 minutes. Add the chicken stock and any remaining pan drippings, bring to a simmer, add the flour mixture and whisk constantly until the liquid thickens into a gravy, 2 to 3 minutes. Season the gravy with salt and pepper.
  • Remove the butcher's twine from the chicken. Snip off the wingtips using kitchen shears; reserve to make stock. Remove the leg quarters by slicing between the thigh and the body, then finding the hip joints near the backbone and slicing through them. Separate the drumsticks and thighs, and transfer to a platter. Sit the carcass upright; snip out the backbone and reserve it to make stock. Lay the breast skin-side up and slice in half through the breastbone. Separate the wings and breast, and transfer to the platter. Serve the chicken with the warm gravy. Reserve the carcass to make stock.

CHICKEN GRAVY



Chicken Gravy image

This is a quick and easy chicken gravy for roasted chicken or baked chicken of any kind. It also goes perfectly with mashed potatoes! -Taste of Home Test Kitchen

Provided by Taste of Home

Time 20m

Yield 1-1/2 cups

Number Of Ingredients 7

Chicken drippings
1 to 1-1/2 cups chicken broth
1/4 cup all-purpose flour
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1/4 teaspoon salt

Steps:

  • Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat, reserving 4 tablespoons (if less than 4 tablespoons fat, add enough melted butter to the fat to total 4 tablespoons). Add enough broth to the drippings to measure 2 cups. , In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Stir in the thyme, sage, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes.

Nutrition Facts : Calories 98 calories, Fat 9g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 255mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

CLASSIC ROAST CHICKEN & GRAVY



Classic roast chicken & gravy image

What more can we say? A classic roast chicken recipe should be in everyone's repertoire, and it can always save the day

Provided by Barney Desmazery

Categories     Main course

Time 1h40m

Number Of Ingredients 8

1 onion, roughly chopped
2 carrots, roughly chopped
1 free range chicken, about 1.5kg/3lb 5oz
1 lemon, halved
small bunch thyme (optional)
25g butter, softened
1 tbsp plain flour
250ml chicken stock (a cube is fine)

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Have a shelf ready in the middle of the oven without any shelves above it.
  • Scatter 1 roughly chopped onion and 2 roughly chopped carrots over the base of a roasting tin that fits the whole 1 ½ kg chicken, but doesn't swamp it.
  • Season the cavity of the chicken liberally with salt and pepper, then stuff with 2 lemon halves and a small bunch of thyme, if using.
  • Sit the chicken on the vegetables, smother the breast and legs all over with 25g softened butter, then season the outside with salt and pepper.
  • Place in the oven and leave, undisturbed, for 1 hr 20 mins - this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear.
  • Carefully remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
  • While the chicken is resting, make the gravy. Place the roasting tin over a low flame, then stir in 1 tbsp flour and sizzle until you have a light brown, sandy paste.
  • Gradually pour in 250ml chicken stock, stirring all the time, until you have a thickened sauce.
  • Simmer for 2 mins, using a wooden spoon to stir, scraping any sticky bits from the tin.
  • Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.

Nutrition Facts : Calories 567 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Protein 49 grams protein, Sodium 0.84 milligram of sodium

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Top Asked Questions

How to make chicken gravy?
Whisk in the flour and stir until it is all combined with the butter. Pour in the chicken broth and stir until the gravy is smooth. Bring to a simmer and cook and stir until the gravy is thickened. Season with salt, pepper, garlic powder and Worcestershire. Add in the shredded chicken and serve. Serve over warm mashed potatoes, rice or even pasta.
How to cook chicken and gravy in a crock pot?
Crockpot Chicken and Gravy Recipe is the best comfort food. Tons of tender chicken and gravy make an amazing dinner while being so easy to prepare. Place everything in the crock pot. Cook on low for 8 hours. Shred the chicken and stir to combine. Serve over mashed potatoes.
How to cook chicken gravy in microwave?
Hearty and delicious chicken gravy is smooth and savory perfection. It is so simple, calls for just a few ingredients and requires no pan drippings! Use a microwave safe bowl or measuring cup. Add the stock and the bouillon cubes, then heat for 1 minute and stir. Repeat heating until the bouillon is dissolved.
How do you make gravy with flour and broth?
In small bowl, stir remaining 1/2 cup broth, the flour, salt and pepper with whisk until smooth. Gradually stir mixture into hot broth. Cook and stir until thickened and bubbly. The trick to smooth gravy is using a whisk when adding the flour mixture to the hot stock.

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