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How to Make Chicken Gravy

How to make chicken gravy is a question you may have asked yourself. Making homemade gravy isn’t difficult to do. It is actually fairly easy. Whenever I bake up a chicken, I am always thinking of mashed potatoes and some homemade chicken gravy. I have such fond memories of Sunday dinner at my grandmother’s house and chicken gravy was definitely a part of that picture.

baked chicken being served

How to Make Chicken Gravy

There are actually several methods of making a gravy. I am going to show you what I think is one of the easiest ones to make, and one that practically seasons itself. This style of chicken gravy is the one to make after bake a chicken. Since you baked your chicken, you have already seasoned the bird perfectly, and you have flavorful pan drippings that are just crying out to be made into gravy. When it comes to which liquid to use in your gravy, you can use chicken broth like I do in this recipe, or you may want to use milk instead.

Chicken Gravy

  • Author:
  • Recipe Type: Dips/Sauces
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Serves: 8

Chicken gravy is easy to make once you know how. Use this recipe to help you make gravy for the first time.


  • 3 tablespoons pan drippings from a roast chicken
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth, a little more for a thinner gravy
  • 1 to 2 tablespoons heavy cream (optional)


Heat the pan drippings in a skillet over a medium-high heat. Whisk in the flour to make a “roux.” Cook this roux for a minute or two to remove any raw taste of the flour. This is a critical step, so make sure you have cooked this for at least a full minute before adding the liquid. Add one-third of the liquid and whisk together. This will turn very thick after a moment or two. Add the next third of the liquid, and whisk, making sure all lumps are removed. Once this has thickened fully, you can add the remaining liquid. If your gravy is too thick to your personal liking you could add some additional liquid, or even finish with a tablespoon or two of heavy cream if you desire.

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  • cookinggal

    I made this gravy according to your directions and it was lovely, so much better than gravy powder from a packet and this is my gravy recipe now when I roast a chicken.

    • Stephanie

      That’s what I am aiming for, I want to show you how you can make everything at home. When we cook at home it is almost always better.

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  • Lo Harris

    I have made chicken gravy since I was probably 10 or 11 and I can tell you unless I am baking a chicken I do not use chicken broth. I love pan gravy, drippings, flour, s&p let it cook a bit to get a good rue then add milk and stir til thick. To me that is real chicken gravy, unless, as I mentiion the chicken is being roasted but no one should use chicken broth with good ol’ pan fried chicken all those great bits of crispies to just add to that great flavor!! Love reading your recipes and make many of them. Thanks, just wanted to add how quite a few of us like our chicken gravy too!! I am a big lover of good ole’ pan gravey with the flour rue and milk.