Chicken Gravy with Mushrooms

This chicken gravy gets its richness from schmaltz (rendered chicken fat) combined with butter, which gives it a deeper, more savory flavor than butter alone. Add sliced mushrooms and you’ve got a gravy that belongs on roast chicken, mashed potatoes, or biscuits.

The whole thing happens in the microwave, which actually works beautifully for gravy. The butter and schmaltz melt first, then flour gets stirred in to form a roux that browns slightly in 1-2 minutes. Chicken stock goes in gradually, and 4 more minutes of microwaving with regular stirring gives you a smooth, thickened gravy without standing over a hot stove whisking nonstop.

The key is stirring every 60 seconds during that final cook. The microwave heats unevenly, so regular stirring prevents lumps and ensures the flour cooks out completely. No raw-flour taste, no lumpy mess.

Kitchen Tips

• Stir the roux until smooth before adding any liquid. Lumps at this stage become lumps in the finished gravy.
• Add the stock gradually, stirring between additions. Dumping it all in at once shocks the roux and causes clumping.
• Stir every 60 seconds during the final cook. Set a timer. This is the difference between silky gravy and a lumpy disaster.

Variations

• Herb gravy: Stir in fresh thyme or sage at the end for a more herbaceous Thanksgiving-style gravy.
• Cream gravy: Replace half the chicken stock with heavy cream for a richer, Southern-style white gravy.
• Wine finish: Add a splash of dry white wine with the stock for a slightly acidic brightness.