Air Fryer Gravy: Can It Be Done?

Air fryers are a great way to make a complete roast chicken dinner, without having to parboil or precook anything. You can even make the gravy in an air fryer, though it's easier to do it in a pan. You can also make biscuits and gravy in an air fryer.

Can you make gravy in an air fryer without a pan?

Yes, it is possible to make gravy in an air fryer without a pan. There are a few ways to do this, depending on the type of air fryer you have.

One method is to use the 'drip tray' at the bottom of the air fryer, which can be used to collect juices from the meat as it cooks. This method is suggested for air fryers with trays, but can also be used with a basket air fryer. Wrap your chosen vegetables in foil with a dash of stock or water and place them on the 'dripping tray' to cook while the meat is roasting. This method prevents spillage and keeps the air fryer clean.

Another method is to use a sheet of foil at the bottom of the air fryer to collect the juices. This helps to keep the air fryer clean and ensures that none of the juices are lost.

Once you have collected the juices, you can then add wine, stock, or water, and thicken with cornflour, maizena, or flour. It is important to create a slurry with the thickening agent and water first, to prevent lumping.

If your air fryer has a non-stick bowl, or is set to catch the drippings of the meat, you can place the vegetables directly into the bowl and fit the basket and meat on top. After cooking, sprinkle flour over the vegetables and cook for a further minute at 200˚C to cook the flour and absorb the juices. Add wine and stock, and cook for a further 2-3 minutes to bring the mixture to a coating consistency.

It is worth noting that one source suggests making the gravy while the meat is resting, rather than cooking it at the same time.

What temperature do you cook gravy in an air fryer?

Yes, you can make gravy in an air fryer. The temperature and timing will depend on the type of gravy you are making and the ingredients used. Here are some general guidelines and examples for making gravy in an air fryer:

Chicken Gravy

For chicken gravy, you can follow this recipe which includes cooking the chicken and making the gravy in the air fryer. Set the air fryer to 180˚C and cook the chicken for about 30 minutes. Then, flip the chicken and cook for another 20 to 30 minutes. Once the chicken is cooked, remove it from the air fryer and let it rest for 5-10 minutes.

To make the gravy, sprinkle flour over the carrot and onion mixture in the air fryer bowl. Cook at 200˚C for about a minute to cook the flour and stir to absorb the juices. Add chicken stock and stir to combine. Cook for another 2-3 minutes, stirring occasionally, until the gravy reaches the desired consistency.

Beef Gravy

For beef gravy, you can cook the roast beef in the air fryer at 180°C for 30 minutes. Then, increase the temperature to 200 °C and cook for another 5 to 8 minutes. Remove the beef from the air fryer and let it rest for 10 to 15 minutes.

To make the gravy, collect the juices from the beef in the 'drip tray' at the bottom of the air fryer. Add wine, stock, or water, and thicken with cornflour/corn starch. Cook on the stovetop until it reaches a simmer.

General Guidelines

When making gravy in an air fryer, it is important to preheat the air fryer before adding your ingredients. You may also want to use a sheet of foil or the 'drip tray' to collect the juices and make a more flavourful gravy. Additionally, remember to stir or shake the ingredients occasionally to ensure even cooking.

When converting a conventional oven recipe to an air fryer recipe, it is recommended to reduce the temperature by 25°F and cut the cooking time by about 20%. However, keep in mind that every air fryer is different, and you may need to adjust the temperature and timing based on your specific model.

Can you make chicken and gravy in an air fryer?

Yes, you can make chicken and gravy in an air fryer! Here's a recipe for Air Fryer Whole Chicken with Gravy:

Ingredients:

• 2-3 tbsp butter at room temperature
• 1 tsp smoked paprika
• 4 cloves garlic, whole
• 1-2 tbsp plain flour
• 200 ml chicken stock
• 100 g salad leaves to serve
• 1 whole chicken
• Oil, for spraying
• Onions, carrots, and garlic, to taste

Instructions:

• Pat the chicken dry, then rub the butter under the chicken breast skin.
• In a mixing bowl, add herbs, paprika, garlic powder, salt, and pepper. Mix well and apply the rub to the chicken, ensuring it is coated evenly.
• Spray some oil onto the air fryer basket. If you have a non-stick bowl or your air fryer is set to catch the chicken drippings, place the onions, carrots, and garlic in the bowl, then fit the basket and add the whole chicken.
• Cook at 180˚C for about 30 minutes. Then, flip the chicken and cook for another 20 to 30 minutes.
• Once the skin is crisp and golden brown, remove the chicken from the air fryer and let it rest for 5-10 minutes before serving. If you have a meat thermometer, ensure the temperature is at 69-74˚C.
• To make the gravy, sprinkle the flour over the carrot and onion mixture in the air fryer bowl. Cook at 200˚C for a minute to cook the flour and stir to absorb the fat from the cooking juices.
• Add the red wine and stock and stir to combine. Cook for another 2-3 minutes to bring the mixture to a coating consistency, stirring occasionally.
• Remove the bowl and pass the mixture through a sieve into a small saucepan. Reduce for a further minute or so, or until the desired consistency is reached.
• Carve and serve the chicken with the gravy and salad leaves.

Tips:

• For crispy skin, ensure your chicken is patted dry before adding the dry rub to prevent the rub from slipping off during cooking.
• If your chicken is too big for your air fryer, breaking the backbone may help it fit into the basket.

You can also make gravy in an air fryer to go with other dishes. Here's a simple chicken gravy recipe:

Ingredients:

• Drippings from air fryer chicken
• 2 ½ tbsp all-purpose flour
• 1 ½ - 1 ¾ cups chicken stock, chilled
• Salt and ground black pepper, to taste

Instructions:

• Pour the drippings from the air fryer chicken into a 2-cup measuring cup. Let it sit for a few minutes so the fat separates and rises to the top.
• Using a spoon, skim the separated fat off the top of the juices. Reserve 3 tbsp of fat in a saucepan and discard the rest.
• Heat the reserved fat in the saucepan over medium heat.
• Add the flour and whisk until golden, about 4 minutes. It’s important to cook the flour until it caramelizes slightly.
• Add enough chicken stock to the reserved juices to make 2 cups of liquid.
• Slowly whisk the liquid into the flour mixture. Bring to a boil, whisking until smooth.
• Reduce the heat and simmer until the gravy reaches your desired thickness, about 5-8 minutes. Taste and season if needed.

Your gravy should be thick enough to coat the back of a spoon but still pour smoothly. It should have a smooth, velvety appearance without being too runny or clumpy. If you drizzle some on a plate, it should spread slightly but hold its shape without running.

Can you make biscuits and gravy in an air fryer?

Yes, you can make biscuits and gravy in an air fryer! Here is a recipe for air fryer biscuits and gravy:

Ingredients:

• 2 tsp baking powder
• 1/4 tsp cream of tartar
• 1/3 cup milk, plus more for brushing
• 4 oz pork sausage, crumbled
• Flour
• Sugar
• Salt
• Butter

Method:

Preheat the air fryer to 370 degrees F (190 degrees C). In a small bowl, stir together the flour, baking powder, sugar, cream of tartar, and salt. Add the butter and, using your fingers, mix until the mixture resembles coarse crumbs. Pour in the milk and stir until it becomes a dough. Gently knead the dough until it holds together and is smooth. Shape the dough into a square or circle and flatten to 1-inch thickness. Cut the dough evenly into four pieces, place them in a parchment-lined air fryer, and optionally brush with milk. Cook for 6-10 minutes or until golden brown.

In a medium pan over medium-high heat, cook the sausage for about 3-5 minutes, stirring occasionally, until no longer pink. Stir in the flour and cook for 1-2 minutes. Gradually pour in the milk, stirring continuously to avoid lumps. Once the mixture begins to thicken, reduce the heat to low and stir in the salt and pepper. Slice the biscuits in half and serve topped with the sausage gravy.

You can also make gravy in an air fryer using the juices from roasting meat such as chicken, beef, or turkey. For example, to make chicken gravy, you can add chicken stock to the air fryer basket and swill it around to pick up the chicken juices. Transfer the liquid to a small saucepan and place it over high heat. You can then add a cornflour slurry to thicken the gravy.

Can you make beef and gravy in an air fryer?

Yes, you can make beef and gravy in an air fryer. Here is a step-by-step guide:

Ingredients:

• Beef roast
• Olive oil
• Salt
• Black pepper
• Butter
• Onion
• Flour
• Beef broth
• Fresh rosemary
• Heavy whipping cream
• Whole peppercorns

Method:

• Pat the beef dry with paper towels.
• Rub the beef with oil, salt, and pepper.
• Place the beef in the air fryer basket and air fry at 360ºF/180ºC for about 30-40 minutes, flipping halfway through.
• Check the internal temperature of the beef with a meat thermometer. For medium-rare, the temperature should be 125ºF/52ºC.
• Remove the beef from the air fryer and wrap it in foil. Let it rest for 10-15 minutes before slicing.
• To make the gravy, melt butter in a saucepan over medium-high heat. Add onion and cook until soft.
• Stir in flour and cook until it turns a butterscotch colour.
• Slowly whisk in the beef broth. Add rosemary and peppercorns, stirring to combine.
• Turn the heat down to low and whisk in the cream. Let the mixture thicken, then turn off the heat and cover the pan. Let it stand for about an hour to infuse the flavours.
• Before serving, return the gravy to a simmer. Strain it into a serving dish and discard any solids.

Tips:

• It is recommended to bring the beef to room temperature before cooking, to ensure even cooking.
• Preheat the air fryer to sear the beef and lock in the juices.
• Use a meat thermometer to check the doneness of the beef and prevent overcooking.
• Let the beef rest after cooking to allow the juices to redistribute and keep the meat tender.
• Slice the beef against the grain to shorten the muscle fibres and make it more tender.
• Choose a tender cut of beef that can handle quick cooking at high heat, such as top sirloin or tenderloin.

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