It’s that time of year when I crave for comfort food; simple, no-fuss, homey food that makes homemade dinners something to look forward to after a busy day at work.
This time of year, I wanted to also have gravy on everything I eat, so I made this easy gravy recipe.
Homemade gravy is one of the easiest recipes to make and it takes only a few ingredients.
I love my gravy with fat drippings, and I have an easy cheat for you.
For the fat drippings, I always use the fat dripping from rotisserie chicken, which you can easily get from the stores.
That was exactly what I did. I got a rotisserie chicken, scoop out the fat drippings, and then make the gravy.
I then serve the chicken with the gravy, especially on the drier chicken breast.
This recipe yields 2 cups of gravy, which you can use for potatoes, steak, turkey, or more!
How Many Calories per Serving?
This recipe is only 230 calories per serving.
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Easy Gravy - quick homemade gravy with only 4 ingredients. This gravy is great for turkey, chicken, pork, steak and potatoes. So good.
- 3 tablespoons fat drippings from rotisserie chicken or roasted meat
- 2 tablespoons corn starch + 1/4 cup water
- 2 cups chicken broth
- salt to taste
- ground black pepper
Save the fat dripping from the rotisserie chicken or any roasted meat you have. Mix the corn starch with the water, stir well. Set aside.
Heat up a small sauce pan and add the fat drippings and chicken broth, on medium heat. Bring it to boil. Stir in the corn starch to thicken the sauce. Turn the heat to simmer and cook for 5 minutes. Add salt and black pepper. Serve immediately.
Although gravy is no need a lot of time to make but it is important thing of delicious meal. And I absolutely agree that some time we just need easy gravy like this to eat everything we want. Thanks for your sharing!
Thanks Ellen for your sweet comment. :)
I enjoy following your delicious recipes. My family
Loves everyone I make
Hi Jean – awww, thanks so much for trying my recipes, I am so happy that you family loves everything you make. :)
Basic is good. I would offer a tip: This is even easier if you don’t use cornstarch but potato starch. Also, if you suspend the dry starch in shoju or diluted vodka, you will NEVER get a lumpy gravy. The potato starch is finer than corn starch and goes into solution quicker and at a lower temperature than cornstarch does. For those who don’t know shoju, it is a Korean vodka made from starchy vegetables, usually diluted at the factory to somewhere between 20-30% alcohol. It has no pronounced flavor to compete with any other ingredients. This trick also works with dry sherry.
Hi Harry, thanks for the great tips!! :)
Mrs Padma Singh
Good and easy thanks
My father also makes gravy like this, so easy and tasty! Thanks for sharing.
Another way to make a quick gravy is to heat a little oil in a pan, then add a 1/2 cup of flour. Let it cook a bit until the flour is a little brown and add any type of liquid like water or broth. Salt and pepper and you’re done.
Thanks for your tips!
my recipe for all purpose gravy: Check out Cook’s Illustrated Nov.-Dec. 2003, page 8. It is very very good. Made without fat drippings and tasted like you did use fat drippings.
Thanks for letting me know!! :)
That looks easy enough for me to make! ☺That is my kind of recipe, short and easy.
Yes, and this is gravy season!!