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Easy Homemade Chicken Gravy from Broth Recipe

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Last Updated on March 13, 2025

Homemade chicken gravy made from scratch using broth is simple and quite tasty. It only takes a few minutes to stir together, and no pan drippings are necessary. You’ll be surprised at how much flavor you can achieve with chicken broth and a few key seasonings.

In my last post, I showed how to make Homemade chicken stock using a Rotisserie chicken. From one chicken carcass, you can make about 8 to 12 cups of quality broth or stock.

Now I’ll show you how to make this easy chicken gravy Recipe using just broth.

Gravy boat with chicken broth gravy and a plate with chicken legs and mashed potatoes.

Tips on Storing Your Homemade Chicken Broth

When I make Broth, I like to put measured amounts, generally 2 cups, into plastic 1-quart zip-lock bags and freeze them. Just use a Measuring Cup and have a helper hold the bag while the broth is poured in. The plastic bag will usually stand by itself so there are no worries about it leaking. This makes it really easy to grab a frozen bag from the freezer and make enough gravy for up to 4 people.

Another storage method would be to use pint jars with airtight lids. Remember to leave a little airspace in the jar for expansion.

When you are ready to use the broth, fill a Bowl with hot water and soak the bag until the broth is melted. This generally takes 30 to 45 minutes.

Gravy being poured onto chicken and mashed potatoes on a plate.

Ingredients for Chicken Gravy From Broth Recipe

I make a Roux with all-purpose flour and butter for my homemade Chicken Stock Gravy Recipe.

The simple ingredients needed then are:

View of the ingredients needed to make broth gravy.

All-purpose flour: Flour makes a delicious gravy with just the right consistency. You can also use Gluten-Free Flour and get excellent results.

Butter:  Regular salted butter is what I always use. Unsalted butter would be fine to use also.

Chicken Stock or Broth: You can use the broth you have made or bought at the Grocery. Homemade broth has a more robust flavor than store-bought. You could also use chicken stock cubes or Chicken Bouillon. Just follow the package instructions to make the broth.

An empty 1-quart zip-lock bag that had chicken stock in it.

Simple Seasonings There are a number of seasonings you can use for the gravy. First off, a little salt and black Pepper (or white pepper) are essential for flavor. Then you can add onion powder, garlic powder, Italian seasoning, rosemary, thyme, or sage. Pretty much whatever flavorings you would prefer.

The gravies that I made for the photos were made with different spices. The series of process shots were seasoned with granulated garlic, black pepper, and dried thyme. The clearer-looking gravy was made with onion powder, salt, and white pepper.

You can experiment with spices to find your favorite way to make your classic chicken gravy.

Making a Roux vs. Using a Slurry for Gravy

I have always made chicken gravy with a roux of butter, (or other fat such as drippings), and flour. It is generally made with equal amounts of fat and flour. The flour is mixed with the fat and allowed to cook off the flour flavor and even allowed to brown with further Cooking.

To make gravy with a Slurry, the flour (or cornstarch) is dissolved in cold liquid and added to the hot broth. When you make gravy this way, no extra fat is needed. This method is quite common when making pot roast or Slow Cooker Beef.

At the end of cooking, a slurry is stirred in with the Roast to thicken the liquid that surrounds the meat. I generally use cornstarch slurry for this and make a thin Brown Gravy.

A saucepan with heated, melted butter.

How To Make Chicken Gravy From Broth

Using a high-sided skillet or saucepan, melt Butter on medium heat. Add the flour and use a whisk to combine the butter and flour. Cook while stirring for at least 1 minute to cook off the Raw Flour Taste.

The saucepan that has flour added to the melted butter.

Then, add about 1/2 cup of the broth and use the whisk to combine the flour mixture with the broth. Doing this with a small amount of broth will Prevent having a Lumpy Gravy. Once all of the flour is incorporated with the liquid, whisk in the remaining broth.

Whisking the broth into the flour/butter paste.

Bring the gravy to a boil, then lower the heat and add in the spices that you are using. Cook the gravy on Low Heat to further thicken and allow the Spices to develop extra Flavor. 3 or 4 minutes while gently stirring should produce the perfect consistency for your chicken stock gravy.

Taste the gravy and adjust the seasonings. By using your favorite seasonings, you can create your own Style of chicken gravy.

Saucepan with gravy that is seasoned and ready to serve.

Storing Leftover Gravy

Unused gravy can be stored, refrigerated, in an airtight container for 2 days. To reheat, place it in a saucepan and heat on medium-low heat. If the gravy seems too thick, add a small amount of water or broth. You may also reheat it in a microwave oven.

Leftover Gravy can also be frozen in an airtight container or freezer bag for up to 4 months. Thaw it by placing it in your refrigerator or a Microwave on the defrost setting.

A gravy boat with a ladle full of gravy.

Recipes To Try With The Gravy

Mashed Potatoes and Fried Chicken would be first on the list. But the gravy would also be great with roasted pork loin. Additionally, side dishes like Rice, quinoa, roasted potatoes, or sweet potato fries would work with this easy gravy Recipe.

Or try this Baked Chicken recipe, to make delicious boneless, skinless chicken breasts. They would pair perfectly with chicken gravy made from broth.

Frequently Asked Questions

What is the difference between chicken stock and chicken broth?

Both are generally interchangeable in recipes. Chicken stock is made without seasonings whereas chicken broth is made with seasonings. Therefore, you will get a more flavorful gravy making it with broth.

Can I use this recipe to make beef gravy?

Of course. Just substitute beef broth for the chicken broth and add savory beef seasonings such as rosemary, cumin, Worcestershire sauce, onion powder, and garlic powder.

A plate with 2 fried chicken legs and mashed potatoes with a gravy boat in the foreground.

I hope that you will give this chicken gravy recipe a try and make your own stock from a rotisserie or Roasted Chicken carcass. It is Easy to do and quite tasty.

(Another recipe to try is, All-Purpose Homemade Brown Gravy also made without drippings and quite versatile for Turkey, Meatloaf, or Salisbury Steak).

A gravy boat full of chicken broth gravy.

Homemade Chicken Gravy Recipe From Broth

Chicken gravy made from broth is simple and quite tasty. It only takes a few minutes to make and no pan drippings are necessary.
5 from 27 votes
Print Pin Rate
Course: Chicken, Condiment, Sauce
Cuisine: American
Keyword: chicken gravy from broth, chicken gravy recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 1/2 cup servings
Calories: 140kcal
Author: Joe Boyle

Equipment

Ingredients

  • 2 cups chicken broth or stock
  • 4 tbsp. butter
  • 4 tbsp. all-purpose flour, or gluten-free flour, see notes
  • 1 tsp. powdered or granulated onion
  • 1/2 tsp. kosher salt
  • 1/2 tsp. white pepper or black pepper
  • 2 tsp. ground sage, (optional, *see note #2)

Instructions

  • In a high-sided skillet or saucepan, melt the butter on medium heat. Then, add the flour and use a whisk to fully coat the flour with butter and make a smooth paste. Allow this to cook while stirring for 1 minute or more to cook off the flour taste.
  • Add about 1/2 cup of the broth while whisking fairly rapidly to dissolve the flour into the liquid. Once all or most of the flour paste is incorporated, add the remainder of the broth. Continue to gently whisk the gravy and bring it to a boil then lower the heat to a simmer.
  • Add the spices and stir them into the gravy. Cook for an additional 3 to 4 minutes. Taste the gravy and adjust the seasonings as desired. Serve hot.

Notes

  1. For gluten-free gravy, you may also use corn starch as a thickener. Heat 2 cups of broth in a saucepan, then mix 2.5 to 3 tablespoons of cornstarch with 3 or 4 tablespoons of cold water to make a slurry. Stir the slurry into the hot broth and allow the gravy to thicken. No butter is needed for this method except to add it for richness of flavor. Add desired seasonings.
  2. Since I have made this gravy recipe numerous times, the addition of ground sage takes the gravy to more of a holiday flavor which is quite pleasing. 
  3. Store leftover gravy refrigerated in an airtight container for up to 2 days. You may freeze leftovers in an airtight container or freezer bag for up to 4 months. When cornstarch gravy is frozen it may lose some of its thickening power. If it seems too thin when reheated, just add a bit more cornstarch slurry.
  4.   Lots of different seasonings can be used for the gravy. When experimenting with seasonings start by adding small amounts and then tasting. It is easy to add more if desired.

Nutrition

Serving: 0.5cups | Calories: 140kcal
 

Reader Interactions

Comments

  1. Marilyn

    5 stars
    This was absolutely delicious! Will definitely make it again. Thought with rotisserie chicken and some peas and carrots would make a delicious pot pie. Thank you!

    Reply

  3. Jean

    5 stars
    This gravy is so good, I will never ever make packet gravy again! My husband asked me to make chicken gravy tonight😳 I googled how to make it, mind you I am or thought I was a seasoned cook, I clicked on your recipe and had all ingredients so with in 45 minutes I had the best gravy, roasted chicken breasts, mashed potatoes, and a vegetable Side! Thank you so much!

    Reply

  4. Elena

    5 stars
    I made this chicken gravy last night to go over the stuffed chicken breasts I purchased from a local meat market. I have never made gravy but I came across your recipe last week and decided to try it based on all the reviews. Wow, the gravy was extremely easy to make and absolutely delicious! I had rubbed sage on hand so I added that. I ended up adding a little bit more than the recipe called for but that’s the beauty of cooking. Make it how you like it! You could make this without the sage but why would you? The sage puts it over the top. Thank you for sharing your recipe with us!

    Reply

  5. Uyen

    5 stars
    I just wanted to say thank you for this recipe! This is my first time ever making gravy. I used your recipe as a foundation. I ended up adding about less than 1/2 tsp of chicken bullion, about 1/2 cup extra of chicken stock to thin it out a bit more, and the tiniest pinch of MSG for extra flavor and holy cow it was so good! My family loved it! Thank you so, so much! Happy Thanksgiving! 🙂

    Reply

  8. Michelle

    5 stars
    i have a love/hate relationship with gravy, most times it is like soup. I 4x’d this recipe tonight b/c i made chicken n biscuits and had 8 cups of broth….OMG, was the ABSOLUTE BEST GRAVY I have EVER made. IT WASN’T RUNNING OFF THE PLATE LIKE WATER! i love cooking, hate gravy, but now I think I got it after following this recipe! thank you so much!

    Reply

  9. Ivana

    5 stars
    I used to buy gravy in the jar because I was too afraid to make it. Didn’t want the gravy to burn. NOT ANYMORE! This is the bomb.com and I always have chicken broth on hand

    Reply

  10. LA

    5 stars
    I thought I hated gravy until this one! I’d never made gravy before, but wanted to make some for my husband to go with leftover turkey. He said it was the best gravy he ever had, and I actually enjoyed gravy for the first time in my life. Don’t skip the sage, it really adds to the flavor! I’ll definitely be making this next Thanksgiving.

    Reply

  12. Josie

    5 stars
    I’ve made this recipe several times, and wanted to add that the sage is essential – it adds a delicious nite that you shouldn’t leave out.

    Reply

  15. Joanne

    5 stars
    Wow! This was so easy and so delicious- even my husband loved it and he usually doesn’t like gravy😊 I only made hall of the recipe and I wished I would’ve made the whole thing! Thanks Joe😊

    Reply

  18. Sharon Bransome

    Thank you so much for your gravy recipe 😋! I did it tonight & it came out great!! Seasoned & smooth!! It was a hit tonight with my boys!!

    Reply

      • RoseAnn

        5 stars
        This gravy recipe worked like a charm. It was the perfect consistency and it had a velvety smooth texture and nice buttery flavor. I used garlic and onion powder, salt, pepper, ground thyme, rosemary and sage. I served it with roasted chicken, dressing, roasted butternut squash and homemade biscuits. My husband loved it. He practically ate it all himself. That’s high praise!

        Reply

  21. Spidey

    5 stars
    Great recipe! Made it as written and added a couple cups of a leftover baked chicken, stuffing, and Swiss cheese casserole. Served it over garlic mashed potatoes. Not a spec leftover. It’s a keeper! Thank you.

    Reply
5 from 27 votes (7 ratings without comment)

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