roast chicken gravy recipe

Written BySheba G Updated On
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The Best roast chicken gravy recipe

I’ve been making roast chicken gravy for years, and it’s a recipe that never fails to impress my family. It’s a classic comfort food dish that’s easy to prepare and can be served on any occasion, from a casual weeknight dinner to a special holiday meal.

I love that it’s a one-pot wonder, where the juices from the roasted chicken are used to make a rich and flavorful gravy. The aroma of roasting chicken fills the kitchen, and the taste is simply divine.

My kids love helping me in the kitchen, and they’re always excited to taste the finished product. It’s a great way to get them involved in cooking and teaching them about where food comes from.

The best part is that it’s incredibly versatile – you can serve it with mashed potatoes, roasted vegetables, or even over rice. I’ve also found that it freezes beautifully, so I can make a big batch and store it for later use.

My family always asks for seconds, and it’s become a staple in our household. I’m excited to share this recipe with you and hope you enjoy it as much as we do!

Roast Chicken Gravy

4.5 from 1846 votes

This rich and flavorful roast chicken gravy is perfect for drizzling over your favorite roasted chicken recipes. Made with pan drippings, this gravy is full of flavor and easy to make.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 240 kcal

🥘Ingredients

Ingredients

2 cups chicken stock
2 tbsp all-purpose flour
2 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh thyme leaves
Salt and pepper to taste

👨‍🍳Directions

1Place the roasting pan with the roasted chicken on the stove over medium heat.
2Add the chicken stock to the pan, scraping the bottom with a wooden spoon to loosen any browned bits.
3This will add depth of flavor to the gravy.
4In a separate saucepan, melt the butter over medium heat.
5Add the onion and garlic, cooking until softened and translucent, about 3-5 minutes.
6Stir in the flour to create a roux, cooking for an additional 1-2 minutes until lightly browned.
7Gradually whisk the chicken stock mixture from the roasting pan into the roux, stirring constantly to prevent lumps from forming.
8Add the thyme leaves, salt, and pepper.
9Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it cook for 10-15 minutes, or until the gravy has thickened slightly and the flavors have melded together.
10Taste and adjust the seasoning if necessary.
11Strain the gravy through a fine-mesh sieve into a clean bowl or gravy boat to remove any solids.
12If the gravy is too thick, thin it out with a little more chicken stock.
13If it’s too thin, continue simmering it until it reaches your desired consistency.

🔧Equipment

Roasting pan
Wooden spoon
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 240 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 45mg🧂Sodium: 700mg🌾Total Carbs: 10g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 2g

📝Notes

Tips: For a smoother gravy, you can strain it through a fine-mesh sieve. To make this recipe ahead of time, prepare the gravy and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a little more chicken stock or water if needed to reach your desired consistency.

Watch Video Of How Roast Chicken Gravy Works

This roast chicken gravy recipe is perfect for any occasion – whether you’re hosting a holiday dinner or just need a comforting meal on a busy weeknight.

One of my favorite things about this recipe is how well it stores – simply refrigerate or freeze the cooked gravy and reheat when needed.

My family loves serving this dish over mashed potatoes or roasted vegetables, but feel free to get creative with your own favorite sides.

❓ Frequently Asked Questions About Roast Chicken Gravy

Q1: What type of chicken is best for roast chicken gravy?

A1: You can use either bone-in or boneless chicken breasts or thighs for this recipe. Bone-in chicken will yield more flavorful results, but boneless works well too.

Q2: Can I make roast chicken gravy ahead of time?

A2: Yes, you can make the gravy ahead of time and store it in the fridge for up to 3 days or freeze it for up to 2 months. Reheat it gently over low heat before serving.

Q3: How do I thicken my roast chicken gravy if it becomes too thin?

A3: If your gravy becomes too thin, you can mix 1-2 tablespoons of all-purpose flour with a small amount of cold water until smooth, then add it to the gravy and cook for an additional 2-3 minutes until thickened.

Q4: Can I substitute beef broth for chicken broth in roast chicken gravy?

A4: While beef broth will give your gravy a slightly different flavor profile, you can use it as a substitute in a pinch. Keep in mind that beef broth is generally saltier than chicken broth, so you may want to adjust the seasoning accordingly.

Q5: How long does roast chicken take to cook in the oven?

A5: The cooking time will depend on the size and type of chicken you’re using. As a general rule of thumb, plan on cooking bone-in chicken at 425°F (220°C) for about 45-50 minutes per pound, or until the internal temperature reaches 165°F (74°C). Boneless chicken breasts will cook faster – aim for about 20-25 minutes per pound.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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