Gravy is an essential part of many warm, home-cooked dinners; Southern biscuits, mashed potatoes, and chicken-fried steak just wouldn’t be the same without it. If you’ve been using store-bought gravy, consider learning to make your own from scratch (the premade version tends to be loaded with salt and preservatives).
The basic process of making gravy is simple; make a roux by mixing equal parts flour and fat, add any meat flavor that you have (stock, drippings, or — in this case —broth), deglaze the pan with stock or wine, and then season the gravy, whisking and stirring as you go.
If you’re looking for an easy-to-make (yet super delicious) chicken gravy recipe to serve alongside your dinner, we’ve got one that you should try; it develops extra flavor by using bacon fat to make the roux and it’s balanced nicely by a touch of creamy half-and-half. If you don’t have the half-and-half on hand you could substitute whole milk or heavy cream; you’ll still get delicious and well-balanced chicken gravy.
Click here to see our favorite chicken gravy recipe.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.