Chicken Gravy
A pale, rich gravy from roast or fried chicken drippings and stock, flour-thickened. The gravy of Sunday chicken dinners, mashed potatoes, and chicken-fried chicken.
| Category | Gravies |
|---|---|
| Origin / Region | The Deep South |
| Classic base | Fried or roast chicken and mashed potatoes |
| Prep time | About 15 minutes, in the chicken pan |
| Storage | Refrigerate sealed; skim set fat before reheating if it pooled. |
| Shelf life | 3 days refrigerated; reheats with a whisk |
| Best uses | Chicken dinners, mashed potatoes, rice, chicken-fried chicken |
| Substitutes | Turkey gravy in the same method; stock plus cream without drippings |
| Last checked | October 18, 2026 |
About it
Chicken gravy is the Sunday gravy of the South — not the Italian-American kind, but the pan gravy of the fried or roasted chicken dinner. Cooks judge it by gloss: it should shine and coat, never paste.
Making it
Make a blond roux in the chicken drippings, then whisk in chicken stock and a splash of milk or cream. Simmer until glossy. The fond from frying carries a deeper flavor than roasting drippings.
Serving it
Over fried and roast chicken, mashed potatoes, and rice. On a chicken-fried chicken breast it is poured exactly like country gravy on steak.
Swaps & pairings
Add the chopped chicken liver from the giblets for an old-style richness. For chicken and dumplings, thin the same gravy with stock.
More from this region: The Deep South