To increase gravy for chicken, you can focus on both expanding its volume and enhancing its thickness and flavor concentration, resulting in a more substantial and satisfying sauce.
Strategies to Increase Gravy Volume
The foundation of more gravy begins with leveraging pan drippings and introducing additional liquids.
- Utilize Pan Drippings: Always start by scraping up all the flavorful browned bits (fond) and fat left in the roasting pan after cooking your chicken. These drippings are packed with concentrated flavor and are essential for a rich gravy base.
- Add Additional Liquid: To significantly increase the overall volume of your gravy, incorporate extra liquid.
- Chicken Broth or Stock: This is the most common and recommended choice, as it complements the chicken flavor.
- Water: Can be used in a pinch, but may dilute the flavor, so consider adding flavor enhancers.
- Wine: A splash of dry white or red wine (depending on your preference) can add complexity when deglazing the pan.
- Example: For a typical amount of pan drippings from one chicken, you might start by adding 1 to 2 cups of chicken broth.
Enhancing Gravy Thickness and Flavor
Once you have your liquid base, you can use various techniques to make the gravy richer and thicker, giving the impression and reality of more substantial gravy.
The Reduction Method
One highly effective way to both thicken gravy and intensify its taste is by reducing the liquid. This process evaporates excess water, leaving behind concentrated flavors and a naturally thicker consistency.
- Process:
- Combine Ingredients: Transfer any pan drippings from your roasting pan into a small or medium-sized saucepan. Add your chosen liquid, such as 1 cup of chicken broth or stock, to the saucepan.
- Simmer: Place the saucepan on medium-high heat. Bring the mixture to a simmer, stirring occasionally to prevent scorching and ensure even heating.
- Reduce: Continue simmering until the liquid visibly reduces by at least a third. As the volume decreases, the flavors become more concentrated, and the gravy naturally thickens.
- Strain (Optional): For a smoother gravy, you can strain it through a fine-mesh sieve after reduction to remove any solids.
- Benefits: This method yields a naturally flavorful and thick gravy without the need for additional starches, offering a cleaner taste profile.
Starch Slurry for Quick Thickening
For a quicker way to thicken gravy, especially if you need to increase volume and substance simultaneously, a starch slurry is ideal.
- Flour Slurry:
- Whisk together equal parts all-purpose flour and cold water or chicken broth until smooth and lump-free (e.g., 2 tablespoons flour with 2 tablespoons cold liquid).
- Gradually whisk this slurry into your simmering gravy.
- Cook for at least 2-3 minutes after adding to cook out the raw flour taste and allow the gravy to reach its full thickness.
- Cornstarch Slurry:
- Mix equal parts cornstarch and cold water until smooth (e.g., 1 tablespoon cornstarch with 1 tablespoon cold water).
- Slowly whisk the slurry into your simmering gravy.
- Cook for about 1-2 minutes until thickened. Cornstarch gravies tend to be shinier and more translucent.
- Tip: Always use cold liquid for slurries to prevent lumps from forming when added to hot gravy.
Flavor Boosters for Deeper Gravy
Even without significantly increasing volume, intensifying the flavor can make gravy feel more abundant and satisfying.
- Herbs and Spices: Incorporate fresh or dried herbs like thyme, rosemary, sage, or a pinch of black pepper or garlic powder to deepen the savory notes.
- Umami Enhancers: A dash of Worcestershire sauce or soy sauce can add a layer of complex, savory umami flavor.
- Deglazing: After removing your chicken from the pan, immediately add a small amount of liquid (wine, broth, or water) to the hot pan. Scrape up all the browned bits (fond) from the bottom using a wooden spoon. These bits are flavor powerhouses and create a rich base for your gravy.
Gravy Thickening Methods at a Glance
| Method | Description | Benefits | Best For |
|---|---|---|---|
| Liquid Reduction | Simmering pan drippings with added liquid until volume decreases. | Naturally thickens, concentrates flavors, rich taste. | Achieving deep flavor and a natural consistency. |
| Flour Slurry | Whisking flour with cold liquid and adding to simmering gravy. | Quick thickening, opaque finish, traditional gravy texture. | Fast thickening, creating a classic, substantial gravy. |
| Cornstarch Slurry | Mixing cornstarch with cold liquid and adding to simmering gravy. | Fast thickening, glossy and translucent finish. | When clarity and a lighter texture are desired. |
| Adding More Broth | Incorporating extra chicken broth or stock to pan drippings. | Directly increases gravy volume before thickening. | Boosting overall gravy quantity. |
Common Pitfalls and Solutions
- Lumpy Gravy: Ensure your starch slurry is perfectly smooth before adding it to the hot gravy. Whisk continuously as you add the slurry and as the gravy simmers.
- Too Salty: Taste as you go, especially since pan drippings can be salty. If it becomes too salty, add a splash of unsalted chicken broth or water to dilute it.
- Too Thin: Continue simmering to reduce further, or prepare and add a bit more starch slurry.
- Too Thick: Whisk in a small amount of warm chicken broth or water until the desired consistency is achieved.
By thoughtfully combining the increase of liquid volume with effective thickening and flavor concentration techniques, you can ensure a generous supply of delicious, rich gravy for your chicken.
