Homemade Gravy

Don’t let gravy be an afterthought – this easy homemade gravy is the perfect finishing touch for your meal! Made with chicken or turkey drippings and thickened with arrowroot starch, it’s naturally gluten-free, rich in flavor, and comes together fast.

Why You’ll Love This Gravy Recipe

Quick: This simple gravy recipe takes minutes to make on the stovetop. You can quickly make it while your chicken or turkey is resting.
Naturally Gluten-Free: Thickened with arrowroot starch instead of flour.
Make-Ahead Friendly: Preps easily in advance and reheats well.
Holiday-Perfect: A flavorful addition to your Thanksgiving or Christmas table.

Ingredients You Need

Arrowroot starch: I like to use arrowroot starch to thicken the turkey gravy, but cornstarch can be used as well.
Pan drippings: Use drippings from your roast chicken, turkey or even roast beef for rich, savory flavor.
Stock: Use with chicken stock or turkey stock. You can also use pan juices from the roasting pan if you have enough. If using roast beef, pair with beef broth or stock for best results. Make sure you first strain them through a fine-mesh sieve.
Heavy cream: I like to add cream for a smooth texture and rich flavor. Milk will work well too.

How To Make Gravy – Step by Step Instructions

In a small bowl mix together the arrowroot starch (or cornstarch) and 3 Tablespoons of chicken/turkey drippings until well combined.
Add 2 cups of chicken/turkey broth to a saucepan or Instant pot and set over medium-high heat. Whisk in the starch/drippings mixture into the saucepan and continue whisking until well combined.
Gradually pour heavy cream to the saucepan whisking constantly, and continue to simmer for 2 – 3 minutes. Remove from heat and taste to see if you need to add salt or black pepper. My chicken/turkey drippings are usually salty and I don’t need to add any more salt.

process images of making turkey gravy in instant pot

TIPS FROM NELI’S KITCHEN

Recipe Notes and Tips for the Best Gravy Recipe

As your gravy sits, it will thicken. If it becomes too thick, just whisk in a little extra broth or water when you reheat it.
If it is too thin, you can thicken it by making another starch slurry and slowly stir it in.
If your gravy is too salty, you can stir in some water to lessen it. If using store-bought stock, use a low sodium one, and then you can add more seasoning at the end of cooking.

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Gravy Recipe

By: Neli Howard

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: servings

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Ingredients

▢ 1-2 tablespoons arrowroot starch, or cornstarch
▢ 3 tablespoons chicken or turkey drippings
▢ 2 cups chicken or turkey broth, or pan juices if you have enough
▢ ¼ to ½ cup heavy cream or milk
▢ Salt and pepper, only if necessary

Instructions

In a small bowl mix together the arrowroot starch (or cornstarch) and 3 Tablespoons of chicken/turkey drippings until well combined.
Add 2 cups of chicken/turkey broth to a saucepan or Instant pot and set over medium-high heat. Whisk in the starch/drippings mixture into the saucepan and continue whisking until well combined.
Gradually pour heavy cream to the saucepan whisking constantly, and continue to simmer for 2 – 3 minutes. Remove from heat and taste to see if you need to add salt or black pepper. My chicken/turkey drippings are usually salty and I don’t need to add any more salt.

Notes

Gravy thickens as it sits – add a splash of broth or water when reheating if needed.
Too thin? Whisk in a starch slurry to thicken gradually.
If too salty, stir in water to balance. Use low-sodium stock for better control.

Nutrition

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.

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Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.

Gravy Questions? I’ve Got Answers!

Can you make gravy without drippings?

Yes! Just use chicken stock instead of drippings. Whisk a slurry with some of the stock, then stir in the rest along with butter and a splash of cream. Season to taste with herbs and spices.

Can you make this gravy with flour?

Yes, you can use flour, but I prefer starch – it’s easier to work with and less likely to get lumpy. If using flour, make a roux by whisking it with drippings, cook it for a few minutes, then slowly add broth while whisking until smooth and thick.

How long does gravy keep?

This homemade gravy recipe is great as it takes minutes to make and you can whip it up while your turkey or chicken is resting. It will keep well covered in an airtight container in the refrigerator, for up to 4 days and can be reheated on the stovetop. Leftovers can also be frozen for up to up to 6 months. If frozen, thaw in the fridge overnight before reheating.