How to Make the Perfect Chicken Gravy

A roast chicken is one of the simplest and, if executed well, most impressive things you could add to your dinner repertoire. But few people want a dry bird, so let’s talk gravy. You might wonder how you can achieve that velvety smooth, umami bomb sauce you’ve seen on your favorite cooking show that will wow your next dinner guests. Read on for the secrets to a delicious homemade gravy. Let me assure you– it’s easier than it sounds.

A Flavorful Foundation

A good gravy begins with a good base. When preparing your roasting pan, think about what aromatics you could add to your chicken to bump up your base flavors. Choose a pan with a rack like our Carbon Steel Roaster, which allows these flavor-enhancing aromatics to drip down and infuse your gravy.

For aromatics, you might choose:

  • Shallots, leeks, garlic, and other alliums

  • Herbs, like rosemary, thyme, and sage

  • Ginger or lemongrass

  • Chilies or peppers

The 2 D’s: Degrease & Deglaze

After your chicken is cooked, remove it and the rack from the pan to reveal your prized cooking juices. Gravy shouldn’t feel like a mouthful of fat in your mouth, so first, degrease the pan. You can do this by pouring the juices into a fat separator or simply skimming the fat that rises to the top of the pan. Feel free to reserve a few tablespoons of fat to add back in later for added flavor.

Most professional chefs prefer pans made of carbon steel like ours because of their versatility and ability to sustain high temperatures without fear of damaging the pan. Carbon steel can easily go from oven to stovetop, making it perfect for the next step: deglazing.

Set the pan on the stove at medium-high heat. Bring the liquid to a simmer as you gently scrape the bottom and sides of the pan with a heat-proof spatula to release any stuck-on bits. Pour in ½ cup of your deglazing liquid of choice (wine, vinegar, lemon juice, or stock) and let simmer for a few minutes.

To Strain or Not to Strain

If your dream gravy looks like something on the cover of the Martha Stewart Thanksgiving issue, strain your mixture into a saucepan at this point to have a silky smooth finished product. If you don’t mind something a little more rustic, leave the bits and pour it all into a saucepan.

Bump Up the Volume

You should have close to 1 cup of juices, to which you will add about 2 cups of low-sodium chicken broth. We’re aiming for about 3 cups of finished gravy, so add however much it takes to get you there.

Time to Thicken

You can thicken your sauce into gravy in a few ways:

  • Reduce sauce by half or until it coats the back of a spoon, and swirl in a pat of butter. A gravy made this way will feel luxurious—like a rich sauce you’d find in a steakhouse.

  • Make a roux of equal parts fat and flour and slowly add to your simmering sauce with a wire whisk to avoid lumps. Let this continue to simmer for a few minutes until visibly thicker.

  • For a gluten-free option, use a cornstarch or arrowroot slurry to thicken. Be careful not to let this mixture boil for an extended period if using either of these, just long enough to thicken; the gravy could break (separate).

Season & Serve!

Your savory, glossy gravy is all but done, minus the finishing touches. Taste it and ask yourself if it needs a pop of acid, an oomph of umami, or a dash of salt. If so, it might benefit from a squeeze of lemon, a spoonful of dijon, a dash of Worcestershire sauce, soy sauce, or some other flavor bomb besides salt and pepper. Whatever you do, don’t skip this step!

Et voila. You’ve demystified the gravy of your dreams. Push the gravy mix aside and give a homemade version your best shot.

Want to learn more about the benefits of cooking with carbon steel? Check out the collection on our website.

Image credit:

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Written on spec for Oxo