Homemade Chicken Gravy 🥄

Homemade Chicken Gravy – Two Ways 🍗🥄

Whether you’re making gravy from scratch using chicken stock or enhancing it with flavorful pan drippings, these two methods will give you a rich, smooth, and delicious gravy perfect for any meal!

Rich, savory, and full of comforting flavor, this homemade chicken gravy is perfect for mashed potatoes, roasted chicken, biscuits, or even drizzling over rice.

Chicken Gravy (Made with Stock Only) 🍗🥄

Serves: 2–4

Ingredients

• 2 cups chicken stock

• 1 pinch saffron threads (adds depth and color, but optional)

• 1/4 tsp dried thyme

• 1/4 tsp ground white pepper (or substitute ground black pepper)

• 1 tsp chicken base (for extra richness and flavor)

• Slurry mixture (for thickening—equal parts cornstarch and water mixed together)

• Kosher or sea salt to taste

Instructions

1. In a saucepan, combine the chicken stock, saffron threads, thyme, white pepper, and chicken base.

2. Bring the mixture to a boil over medium heat.

3. Slowly add the slurry mixture (cornstarch mixed with water), whisking constantly to prevent lumps.

4. Continue whisking and cooking until the gravy reaches your desired consistency.

5. Taste and adjust seasoning, adding more chicken base or salt if needed.

Chicken Gravy (Made with Pan Drippings & Mirepoix) 🍗🥄

Serves: 2–4

Ingredients

• 2 cups chicken stock

• 1 pinch saffron threads (optional, adds depth and color)

• 1/4 tsp dried thyme

• 1/4 tsp ground white pepper (or substitute black pepper)

• 1 tsp chicken base (for extra richness and flavor)

• Mirepoix from roasted chicken (cooked onions, carrots, and celery from the roasting pan)

• 1/4 cup pan drippings (fat and juices from roasted chicken)

• Kosher or sea salt, to taste

Instructions

1. In a saucepan, heat 1 cup of chicken stock over medium heat.

2. In a blender, combine:

   • The remaining 1 cup of chicken stock

   • Thyme, saffron threads, and white pepper

   • Chicken base

   • Pan drippings

   • Mirepoix from roasted chicken

3. Blend on high for at least 2 minutes, until smooth.

4. Place a strainer over the saucepan and strain the blended mixture into the pan, using a spoon to press out as much liquid as possible.

5. Bring the mixture to a boil over medium-high heat.

6. Slowly add the slurry mixture (cornstarch mixed with water), whisking constantly, until the gravy reaches your desired thickness.

7. Taste and adjust seasoning, adding more chicken base or salt if needed.