Total Time
Prep 0 mins
Cook 10 mins

This is the real thing! I am from the land of meat, potatoes and gravy (Denmark) and my mom used to make this ALL THE TIME. So much so that when I was a teenager I swore that I would NEVER make this EVER. Now - of course - I truly cherish it on special occasions like Thanksgiving and Christmas. The food in Denmark has since my childhood lightened up quite a bit and much more varied now.

Ingredients Nutrition


  1. Melt butter in sauce pan until bubbly; add flour and stir well. The roux will be thick.
  2. Add drippings if you have any (not needed, but makes the flavour deeper).
  3. Add chicken broth 1/4 cup at a time and stir well in between addings. Before adding the last 1/2 cup make sure that the gravy comes up to a slight boil as it will get thicker and thicker. Add the last chicken broth.
  4. You may find that you need to add more/less chicken broth - it will depend on how thick you want your gravy.
  5. Add salt and pepper to taste - remember to add enough salt to get the full flavour of the gravy out. The 3/4 tsp is what our family likes.
Most Helpful

We used this recipe for our Church Thanksgiving Dinner. We made a huge pan and it was enjoyed by everyone. Made for PRMR.

Lavender Lynn November 14, 2010

Very nice gravy. I used drippings from some oven fried chicken and it turned out very flavorful. Thanks Deantini for a nice keeper. Made for What's on the Menu tag.

lazyme December 06, 2014

Made this last night with the roast chicken I made - fabulous! Everything savory tastes better with gravy!!!! Made for ZWT8, The Fearless Red Dragons

cookingpompom September 06, 2012