Know what’s on your plate
Chicken gravy
Calories & nutrition facts
dry
Nutrition facts
Per 100 g% DV- Calories 381 kcal —
- Protein 11 g 23%
- Carbohydrate 62 g 23%
- Fat 9.7 g 12%
- Saturated fat 2.9 g 15%
- Sodium 4152 mg 181%
- Cholesterol 19 mg 6%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 38 µg 4%
- Vitamin C 0.6 mg 1%
- Thiamin (B1) 0.25 mg 21%
- Riboflavin (B2) 0.63 mg 49%
- Niacin (B3) 4 mg 25%
- Pantothenic acid (B5) 1.3 mg 26%
- Vitamin B6 0.2 mg 12%
- Folate (B9) 125 µg 31%
- Vitamin B12 0.48 µg 20%
Minerals
- Calcium 146 mg 11%
- Iron 1.3 mg 7%
- Magnesium 40 mg 10%
- Phosphorus 249 mg 20%
- Potassium 404 mg 9%
- Zinc 1.4 mg 13%
- Copper 0.11 mg 12%
- Manganese 0.22 mg 10%
- Selenium 5.2 µg 9%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 381 | 11 g | 62 g | 9.7 g |
| 1 × tbsp | 8 g | 30 | 0.9 g | 5 g | 0.8 g |
| 2 × tbsp | 16 g | 61 | 1.8 g | 9.9 g | 1.6 g |
| ½ × tbsp | 4 g | 15 | 0.5 g | 2.5 g | 0.4 g |
| 3 × tbsp | 24 g | 91 | 2.7 g | 15 g | 2.3 g |
| 4 × tbsp | 32 g | 122 | 3.6 g | 20 g | 3.1 g |
Similar foods
- Turkey gravydry367 kcal / 100 g
- Brown gravy44 kcal / 100 g
- Gravyunspecified type, dry344 kcal / 100 g
- Mushroom gravydry, powder328 kcal / 100 g
- Onion gravydry, mix322 kcal / 100 g
- Gravy powderdry mix313 kcal / 100 g
- Au jus gravydry313 kcal / 100 g
- Chicken with gravy129 kcal / 100 g
- Brown instant gravydry380 kcal / 100 g
- Pork gravydry, powder367 kcal / 100 g
Questions about Chicken gravy
How do you make chicken gravy from roast chicken juices?
Pour off most of the fat, then stir 1 tablespoon of flour into the roasting tin for each 250 ml of stock. Whisk in the stock gradually, scraping up the browned bits, and simmer for 3–5 minutes until smooth and thick.
How can you fix lumpy chicken gravy?
Take the pan off the heat and whisk hard; if lumps remain, push the gravy through a fine sieve. For a quick fix, blend it briefly with a stick blender, then warm it gently.
How do you thicken chicken gravy without making it lumpy?
Mix 1 tablespoon of cornflour with 1 tablespoon of cold water for each 250 ml of gravy. Whisk the slurry into gently simmering gravy and cook for 1–2 minutes, until glossy and thickened.
What do you serve with chicken gravy?
Pour it over roast chicken, mashed potatoes or Yorkshire puddings, or serve it with a roast dinner of potatoes and vegetables. It also brings moisture and savoury flavour to a chicken pie.
How long does chicken gravy keep in the fridge?
Cool it promptly, transfer it to a covered container and refrigerate for up to 3 days. Reheat only the amount you need until steaming hot, stirring as it warms.
Can you freeze chicken gravy?
Yes. Freeze it in small portions in an airtight container for up to 3 months; thaw it in the fridge, then reheat until steaming hot, whisking to bring the texture back together.
What can you use instead of chicken gravy?
For a meat-free option, use onion or mushroom gravy; either works well with roast potatoes and vegetables. For a lighter, broth-like finish, use seasoned chicken stock instead, though it will be less thick and rich.
Source: USDA FoodData Central 171567 · per 100 g · carbohydrate per EU label, fibre excluded
