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A Southern showdown for the smoothest, richest, and most flavorful gravy on your table.
There’s nothing like homemade gravy to bring a meal together. It’s the golden goodness that ties your mashed potatoes, roasted chicken, or biscuits into one delicious bite. But does it really make a difference whether you use homemade chicken stock or the store-bought kind?
Let’s find out with this side-by-side gravy recipe test — both seasoned with AB’s A-Rub for that signature smoky, savory kick.
Homemade Chicken Stock Gravy
Ingredients:
- 2 cups homemade chicken stock (or chicken broth — either works)
- 3 tablespoons bacon grease
- 3 tablespoons all-purpose flour
- 1 teaspoon AB’s A-Rub, or to taste
- Salt and pepper, as needed
Instructions:
- Heat the bacon grease: In a medium saucepan over medium heat, melt your bacon grease until hot and shimmering.
- Make the roux: Sprinkle in the flour and whisk continuously for about 2–3 minutes until it turns a light golden brown.
- Add the stock: Slowly pour in your homemade chicken stock while whisking to avoid lumps.
- Season: Stir in AB’s A-Rub, plus salt and pepper to taste.
- Simmer: Reduce the heat to low and cook for 5–7 minutes until the gravy thickens and becomes smooth and velvety.
Flavor Notes:
The homemade stock gives your gravy a deep, full-bodied chicken flavor, while the bacon grease adds that smoky Southern edge that elevates every spoonful.
Store-Bought Chicken Stock Gravy
Ingredients:
- 2 cups store-bought chicken stock (or broth)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon AB’s A-Rub, or to taste
- Salt and pepper, as needed
Instructions:
- Melt the butter: In a medium saucepan over medium heat, melt the butter until foamy.
- Make the roux: Add the flour and whisk for 2–3 minutes until lightly golden.
- Add the stock: Gradually whisk in the chicken stock, stirring constantly until smooth.
- Season: Add AB’s A-Rub and adjust seasoning as needed.
- Simmer: Cook for 5–7 minutes, whisking occasionally, until the gravy thickens to your liking.
Flavor Notes:
Store-bought stock delivers a milder, lighter gravy, while the butter adds a silky richness. With AB’s A-Rub, it still packs big, comforting flavor — perfect for weeknight dinners when you’re short on time.
Variations
- Creamy Gravy: Stir in ¼ cup of heavy cream at the end for a smooth, creamy finish.
- Garlic Lovers’ Gravy: Add 1 minced garlic clove to the roux as it cooks.
- Spicy Kick: Mix in a pinch of cayenne pepper or crushed red pepper flakes.
- Herb-Infused: Stir in a teaspoon of fresh thyme or rosemary for a fresh twist.
- Turkey or Beef Gravy Swap: You can use the same method with turkey or beef stock — just switch the seasoning to match.
Serving Suggestions
This gravy pairs beautifully with:
- Mashed potatoes or roasted garlic mashed potatoes
- Fried or baked chicken
- Smothered pork chops
- Biscuits and breakfast sausage
- Turkey or dressing during the holidays
- Drizzled over rice or noodles for a quick comfort meal
For a Southern-style feast, pour it over buttermilk biscuits or AB’s Smokin’ Chicken — you’ll thank yourself later.
Tips and Tricks
- Homemade vs. Store-Bought: Homemade stock gives a deeper, richer flavor. But if you’re using store-bought, go for a low-sodium version so you can control the salt.
- Roux Perfection: Don’t rush the roux. A good 2–3 minutes of whisking is key to that nutty, golden flavor.
- No Lumps Allowed: Always whisk as you pour the stock slowly.
- Thickness Check: If it’s too thick, add a splash of stock or water. If it’s too thin, let it simmer a bit longer.
- Flavor Boost: A dash of soy sauce or Worcestershire sauce adds savory depth without overpowering the chicken flavor.
FAQ
Q: Can I use chicken broth instead of chicken stock?
Absolutely. Chicken broth will work just fine. Stock is made from simmering bones and gives a deeper flavor, while broth is lighter and made with meat.
Q: What if I don’t have bacon grease?
You can substitute with butter or even a bit of vegetable oil. The flavor will change slightly, but it’ll still be delicious.
Q: How long does homemade gravy last?
Gravy can be refrigerated for up to 4 days in an airtight container. Reheat gently on the stove and add a splash of stock to loosen it up.
Q: Can I freeze gravy?
Yes. Freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat slowly, whisking to restore the texture.
Q: My gravy tastes bland. How can I fix it?
Add a pinch more AB’s A-Rub, salt, or a splash of stock concentrate. A touch of butter or bacon grease can also bring it back to life.
Homemade Chicken Stock Gravy
Ingredients
- 2 cups homemade chicken stock or chicken broth
- 3 tablespoons bacon grease
- 3 tablespoons all-purpose flour
- 1 teaspoon AB’s A-Rub or to taste
- Salt and pepper as needed
Instructions
- In a medium saucepan over medium heat, melt the bacon grease until hot and shimmering.
- Sprinkle in the flour and whisk continuously for 2–3 minutes until the roux turns light golden brown.
- Slowly pour in the chicken stock while whisking to prevent lumps.
- Stir in AB’s A-Rub, salt, and pepper to taste.
- Reduce the heat to low and simmer for about 5–7 minutes, whisking occasionally, until thick and velvety.
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Store-Bought Chicken Stock Gravy
Ingredients
- 2 cups store-bought chicken stock or broth
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon AB’s A-Rub or to taste
- Salt and pepper as needed
Instructions
- In a medium saucepan over medium heat, melt the butter until it starts to foam.
- Add the flour and whisk for 2–3 minutes until it turns lightly golden.
- Gradually pour in the chicken stock, whisking constantly until smooth.
- Stir in AB’s A-Rub, salt, and pepper to taste.
- Simmer for 5–7 minutes, whisking occasionally, until thickened and glossy.
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