Ingredients:

  • 2 tablespoons (30ml) chicken fat or unsalted butter
  • 2 tablespoons (30ml) all-purpose flour
  • 2 cups (473ml) chicken broth (low sodium preferred), or pan drippings from roasted chicken plus enough chicken broth to equal 2 cups.
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon Worcestershire sauce (optional, for added depth)
  • 1 tablespoon heavy cream (optional, for extra richness)

Instructions:

  1. Melt the chicken fat or butter in a medium saucepan over medium heat.
  2. Whisk in the flour and cook, stirring constantly, until the roux is smooth and light golden brown.
  3. Slowly whisk in the chicken broth, a little at a time, ensuring each addition is fully incorporated before adding more.
  4. Bring the gravy to a simmer, stirring occasionally. Reduce the heat to low and simmer for 5-10 minutes, or until the gravy has thickened to your desired consistency.
  5. Stir in the thyme, sage, salt, pepper, and Worcestershire sauce (if using). Taste and adjust seasonings as needed. Stir in the heavy cream (if using) for a richer flavour.
  6. Serve immediately. Strain for a smoother gravy.