With just three simple ingredients and a few minutes of hands-on time, this Chicken Gravy is an easy, reliable sauce to add to your favourite roast or midweek meal. The recipe relies on a good-quality, well-seasoned chicken stock for flavour, so no pan drippings are necessary—though you can use them if you have them.
Why You’ll Love This Recipe:
- Extremely simple to make yet delivers a smooth, rich chicken gravy every time.
- No pan drippings required, which makes this a handy gravy for poached or pan-fried proteins.
- If you do have pan juices or slow-cooking liquid from roasted meat, they can be used in place of some or all of the stock for extra depth.
- Easily adapted to dietary needs—make it gluten-free or dairy-free with straightforward substitutions.
- Serves as an excellent base: enjoy it plain or add pepper, Worcestershire sauce, or other seasonings to personalise the flavour.
Recipe inspiration: A good roast chicken and a generous pour of gravy is classic comfort food. This basic gravy is one I’ve used for years because it’s dependable and flexible.
Ingredients and Substitutions
Please see the recipe card further down for exact quantities and full method.
- Chicken stock: A full-flavoured, well-seasoned stock is the foundation of this gravy—use homemade or a high-quality store-bought stock.
- Flour: Plain (all-purpose) flour is used to thicken the gravy. Substitute a gluten-free flour blend if you need a gluten-free version, but take care to whisk thoroughly to avoid lumps.
- Unsalted butter: Unsalted butter lets you control the salt level because most stocks already contain salt. Use a dairy-free spread if you prefer.
Variations
Using pan juices: If you roasted meat and have the juices, add them to the stock for a richer, meatier gravy. Reduce the total stock slightly if the juices are already concentrated.
Additional flavourings: This is a lovely neutral base. For more character, try a few good grinds of black pepper, a splash of Worcestershire sauce, or a small dash of hot sauce.
How To Make Chicken Gravy
Please see the recipe card further down for exact quantities and full method.
1. Cook the butter and flour: Melt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1–2 minutes while whisking to remove the raw flour taste.
2. Add the stock: Add about half the stock while whisking to form a smooth sauce, then bring to a gentle simmer. Continue adding stock until you reach your desired consistency. Let it simmer briefly to thicken.
Hint: If small lumps form, pass the gravy through a fine sieve or whisk vigorously to smooth it out. The gravy will thicken as it cools, so adjust the texture with a splash of hot stock or water when reheating.
Tips for Success, Storage and FAQs
Can I prepare the gravy in advance?
Yes — make it ahead and reheat when needed. Expect the sauce to thicken as it cools; thin it with a little hot stock or water when reheating to achieve the right consistency.
How should I store leftover gravy?
Cool leftovers, transfer to an airtight container, and refrigerate for up to three days. Reheat gently and stir in a little stock if it is too thick.
Can I freeze Chicken Gravy?
Yes. Freeze in an airtight container for up to two months. Thaw in the refrigerator overnight and reheat with extra stock to restore texture.
Top Tip:
The one ingredient that makes or breaks this simple gravy is the chicken stock. Choose a stock with depth and seasoning—if it tastes good on its own, your gravy will too.
Serving Suggestions
This smooth chicken gravy pairs well with many dishes; try it with:
- Roast chicken or other roast poultry and meats.
- Crispy smashed or roasted potatoes.
- Crumbed cutlets (chicken, pork or veal).
- Mashed or baked mashed potatoes.
- Vegetable sides that benefit from a glossy, seasoned sauce.
Alex xx
More Delicious Recipes For You To Try:
- Butterflied Roast Chicken (How to Spatchcock a Chicken)
- Slow Roasted Leg of Lamb
- Oven Roasted Pork Tenderloin with Apple and Fennel
- Roasted Chicken Marylands (Leg Quarters)
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Chicken Gravy
Simple, smooth chicken gravy made from butter, flour and a good-quality chicken stock. Ready in about 10 minutes.
Course: Sauces | Cuisine: International
Prep Time: 5 minutes • Cook Time: 5 minutes • Total Time: 10 minutes
Servings: 2 cups
Calories (estimate): 244 kcal
Ingredients
- 2 tablespoons (40 g) unsalted butter
- ¼ cup (40 g) plain/all-purpose flour (or gluten-free blend)
- 2 cups (500 ml) chicken stock
Instructions
- Melt the butter in a small saucepan over medium heat. Add the flour and whisk to combine, cooking for 1–2 minutes to remove the raw flour taste.
- Whisk in half the stock until smooth, then bring to a gentle simmer. Add remaining stock and continue to simmer until the gravy reaches the consistency you prefer.
- If the gravy becomes too thick as it cools, thin it with a little hot stock or water when reheating.
Notes
- Tablespoon measure: this recipe uses a standard Australian tablespoon (20 ml). If your tablespoon is smaller, adjust accordingly.
- Gluten-free option: gluten-free flour can be used, but whisk carefully to prevent lumps and you may need a touch more liquid.
- Stock quality: the final flavour depends on the stock—choose a rich, well-seasoned stock for the best result.
- Optional extras: Worcestershire sauce and freshly ground black pepper work very well.
- Storage and freezing: refrigerate cooled gravy up to three days or freeze in an airtight container for up to two months. Reheat with extra stock as needed.
Nutritional disclaimer: Nutrition values are estimates only and will vary by ingredients and brands used.