It never really occurred to me how many people didn’t know how to make chicken gravy from scratch until recently. I’ve been witnessing a lot of people buy canned and jarred gravy. Hey, I’m not here to knock your cooking game if you’re one of those people, but I do want to show you just how easy it is to make your own gravy! Not only is it easy, but boo it tastes a heck of a lot better than that lumpy premade stuff. Again- I’m not here to knock your cooking game 😛 In this post we will be baking our chicken to perfection, and making our very own gravy from the drippings from the chicken. It may sound a little confusing, or hard even- but I ensure you that it is quite easy ( I got you boo!). Once you’re done, you’re going to have a bake dish full of chicken and gravy that your Grandma would be proud of. So let’s head to the kitchen and get this thing crackin’. With this recipe I used chicken thighs. You can use different pieces, but keep in mind that the cooking time will vary depending on the piece. To make things a tad bit easier for you ( because I heart you all so much) here are some cooking times.
- 2 lbs of Chicken Legs/ Drumsticks – 45 minutes , on 375 F.
- 2 lbs of Chicken Wings – 40 minutes , on 375 F.
- 2 lbs Chicken Breast – 30 minutes, on 350 F.
You will notice that I used butter on my chicken instead of vegetable oil like most recipe. I’m sure I will get a lo of questions about that, so I will tell you why I choose to use butter! Let’s be honest, butter make everything ( well almost everything) taste better, and there is not exception here. I have tried using oil in the past, and it wasn’t bad- I simply prefer butter over the oil. In my opinion the butter gives the chicken a richer taste. It helps bring out the natural juicy flavors of the chicken, and also helps the skin brown a tad bit more than vegetable oil does. Can you use vegetable oil instead of the butter, absolutely. Will it taste just as good- in my opinion…..NAH When is serve my old fashioned chicken and gravy, I like to serve it over rice ( brown on white), or along with creamy homestyle mashed potatoes. I also recommend serving this dish with a vegetable. In the picture above, the chicken and gravy was served over rice along with some Southern Fried Okra. Feel free to add a couple pieces of cornbread to the menu, and you, my dear, have yourself the perfect Sunday Dinner( don’t try to eat a meal like this every day honey!) Now that we’ve chit chatted, and got all the basics out of the way, let’s cook up a nice dish of Old Fashioned Chicken and Gravy!
Chicken and Gravy Recipe
- 2 pounds chicken thighs
- 3 tbsp butter melted
- 1 tsp seasoning salt
- 1 tsp ground black pepper
- 1 tsp onion powder
- 1 1/2 tsp poultry seasoning
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 large onion sliced
- 1/4 cup all purpose flour
- 2 1/2 cup chicken broth
- * non sticking spray
- Make sure the chicken is nice and clean before cooking
- Brush on, or spoon out the melted butter, all over the chicken, then rub in using your hands.
- Season the chicken with the seasoning salt, onion powder, poultry seasoning, garlic powder, pepper, and paprika.
- Spray your bake dish with non stick spray, then place the chicken into the dish.
- Place the sliced onions on top of the chicken, then cover the dish, with the lid or foil.
- Bake in the oven on 375 F, for 20 minutes.
- Remove the chicken from the oven, and there will be chicken drippings at the bottom of the pan.
- Spoon up about 4-5 tbsp of the chicken drippings, and place it into a pan.
- Place the pan over medium-high heat, and once the chicken drippings start to bubble, sprinkle in the all-purpose flour.
- Be sure to sprinkle just a little bit of flour at a time!
- Mix the two ingredients, and let it turn golden brown.
- Reduce the heat down to medium, and slowly pour in 2 1/2 cups of chicken broth into the pan, and whisk continuously to ensure that the gravy is lump free.
- Once the gravy is nice and smooth, pour it over the chicken.
- The gravy may appear to be thin, but don't worry- it will thicken.
- Place the chicken back into the oven for an additional 20 minutes, but this time uncovered.
- Remove the chicken from the oven, and spoon the gravy over the chicken, to make sure it's nicely smothered.
- Place the chicken bake into the oven for another minutes. Still uncovered.
- Let stand for 5 minutes, then serve, and enjoy!