How to Make Gravy From Roast Chicken

How to Make Gravy From Roast Chicken


Nothing tops off a great roast dinner like homemade gravy.  Whether you are roasting a whole chicken, chicken parts, or smaller game hens, it’s possible to make a delicious gravy from scratch. It all starts with the chicken and moisture. Keep reading to learn how to make gravy from roast chicken.

Preparing the Chicken

When you prepare your chicken for roasting, you may want to add extra liquid or a marinade. Using a marinade for your chicken is a great way to go, as you will enhance the flavor of your gravy.

Marinade for chicken can be almost anything you want. Keep in mind that whatever you do use will be flavoring your gravy as well as the chicken. A typical marinade needs flavor, acid, and fat.

You can use olive oil, butter, vegetable oils, or even yogurt for the fat element. Try wine, lemon, cider, vinegar, or juice for the acid, and the flavor can come from spices, herbs, chili peppers, or whatever else you like.

It doesn’t matter what you use to marinate your chicken. Pick ingredients that you and your family like. People have used coffee, tea, orange juice, sweet juices, wines, and all sorts of different combinations.

Mix the marinade and pour it over the chicken. You can place it all in a plastic bag to ensure the chicken is covered. You can also use the pan, but you should either baste it or turn it while it marinates.

Of course, you don’t have to marinate your chicken, but you do need moisture and you do need flavor. If you opt to roast your chicken without marinade, you still need to season it quite well.

If you want a dry rub of species on your chicken and roast it so it is crispy, that is another way to go. You can still make gravy with what is in the roasting pan. You will only have to add more moisture to make it.

Pat the chicken dry and cover the chicken with olive oil or light vegetable oil. Then, rub whatever combinations of spices you want. Salt, pepper, garlic powder, chili powder, or any combination you like.


Roasting The Chicken

Roasting your chicken is pretty straightforward. You can roast it in a shallow pan or a larger pan with a lid. That will depend on how you want the chicken cooked, crispy, or soft and moist. Ideally, you want to use a pan you can take from the oven and then put on the stovetop.

For a marinated chicken, you should use a deeper pan with a lid. The heat is trapped inside and helps to keep the chicken moist and keeps the moisture in. This leaves a nice pan of liquid in the bottom for your gravy.

You can also roast it until it is almost done and then take the lid off for the last hour or so. This allows the chicken to become a bit crisper, but it will cause the liquid to evaporate.

You can also wrap it in tin foil to seal in the juices and keep it moist. You can remove the tinfoil at the end and let the top of the chicken brown and get a bit crispier if that is the desired outcome.

If you are adding vegetables in the same pan as the chicken, keep in mind they will absorb the liquid, but not a lot. The flavor of the marinade will also be in your roasted potatoes.

With the dry rub chicken, you can roast it in a pan without a lid. You can also roast it in a shallow pan. Cooking without a lid will make the chicken brown a lot more and make the skin very crispy.

However, you may want to cover it for a while, in the beginning, as you want to make sure the chicken is cooked all the way through. Covering it or wrapping it keeps the heat and moisture trapped inside.

Add a bit of moisture to the bottom of the pan. Basting it might knock off the spices but it won’t take them all. They will still be in the pan. A bit of wine, oil, juice, or just water will keep the chicken from drying out.


Making Gravy

Once the chicken is done, remove the pan from the oven. Remove the chicken from the pan and place it to the side, covered. Place the roasting pan on a burner on top of the stove.

If you need to remove the liquid from the roasting pan, use a rubber spatula to scrape it into another pan. Use a whisk to keep stirring the drippings. Then, add a bit more liquid, if needed.

You can use wine, water, broth, cream, and a few tablespoons of flour. Add the flour gradually, stirring or whisking the entire time. With the marinated chicken, you should have plenty of drippings.

If you used the dry rub method, the drippings will be more concentrated but that is where all the best flavor is. You just need to add water or broth to bring it back to a more liquid form.

Whisking keeps the lumps from forming and ensures the flour is broken down. Add a little of all the ingredients to make sure you get the consistency you want. Taste as you go to see if it needs more salt or seasoning.


Roast Chicken Gravy

Your gravy may not be perfect the first time. It’s best to start out with a little bit of flour and a little bit of liquid. You may want to mix it together before adding it to your pan drippings.

Making homemade gravy from a roast chicken is actually very easy, as the chicken already provided the base. You just need to bring it to life with your own special touch.

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