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.
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.
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:
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.
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.
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.
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.
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.
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.
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.
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).
Homemade Chicken Gravy Recipe From Broth
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
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
- 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.
- 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.
- 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.
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