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You are here: Home / Sauces / Homemade Chicken Gravy Recipe From Broth

Homemade Chicken Gravy Recipe From Broth

November 22, 2022 By Joe 9 Comments

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Chicken gravy made from broth is simple and quite tasty. It only takes a few minutes to make and no pan drippings are necessary.

In my last post, I showed how to make homemade chicken stock  using a rotisserie chicken. From one chicken carcass, you can make about 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.

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 Broth Gravy

For my homemade chicken gravy recipe, I make a roux with all-purpose flour and butter.

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 gravy 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 that you have made or bought at the grocery. I think that 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 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.

Making Chicken Gravy From Broth

Using a high-sided skillet or saucepan, melt butter on medium heat. Add the flour and use a whisk to totally 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 totally 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.

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 it 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 air-tight container or freezer bag for up to 4 months. Thaw it by placing it in your refrigerator or if possible, in a microwave on the defrost setting.

A gravy boat with a ladle full of gravy.

Recipes To Try With The Gravy

Obviously, mashed potatoes and 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.

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).

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 4 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

  • 1 Kitchen whisk OXO 11" balloon whisk
  • 1 Saucepan Cuisinart 3-Quart

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
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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. 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.
  3.   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
 

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Filed Under: Chicken, Condiments, Sauces

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Reader Interactions

Comments

  1. Sharon Bransome

    March 15, 2023 at 8:35 pm

    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
    • Joe

      March 15, 2023 at 8:45 pm

      Hey Sharon,
      Thank you for the nice comment.
      Joe

      Reply
  2. Melissa Leek

    March 12, 2023 at 3:36 pm

    5 stars
    So easy to make and absolutely delicious.

    Reply
    • Joe

      March 12, 2023 at 4:04 pm

      Thank you Melissa. So glad that you liked it.
      Joe

      Reply
  3. Jim D

    February 1, 2023 at 11:56 am

    Great photos and instructions. You can make gravy, no doubt.

    Reply
    • Joe

      February 1, 2023 at 1:59 pm

      Hi Jim,

      Thank you for the comment and I do like gravy.

      Joe

      Reply
  4. Spidey

    January 11, 2023 at 8:38 am

    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
    • Joe

      January 11, 2023 at 2:09 pm

      Thank you for the nice comment Spidey! Joe

      Reply
  5. Joe

    December 15, 2022 at 9:09 pm

    5 stars
    This recipe is so good. I can’t wait to make it again.

    Reply

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