Step by step

Method

4 steps

1. 1

   In a medium saucepan over medium heat, warm 3 tablespoons chicken pan drippings (or melt butter if that's what you've got). When the fat is shimmering, whisk in 3 tablespoons flour and cook 1–2 minutes, stirring constantly, until it smells toasty and looks blonde — not raw and pasty, and not dark brown.

2. 2

   Slowly pour in 2 cups warm chicken broth while whisking hard so no lumps form. Add ¼ teaspoon garlic powder and ¼ teaspoon onion powder. Keep whisking as it comes back to a simmer.

3. 3

   Simmer gently 5–8 minutes, whisking often, until the gravy coats the back of a spoon and leaves a clean line when you swipe a finger through it. Season with salt and black pepper — taste; broth already has salt so go easy at first.

4. 4

   Stir in a splash of cream or milk if you want it richer and silkier. Serve hot over chicken, mashed potatoes, or biscuits. You want a smooth, spoon-coating gravy that clings to chicken and mashed potatoes — not a thin watery broth or a floury paste.