Go Back
–+ servings
A gravy boat full of chicken broth gravy.
Print

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.
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