Homemade Chicken Gravy Recipe From Broth

Are you looking for information about Homemade
Chicken Gravy Recipe From Broth right, fortunately for you today I
share about the topic that interests you, Homemade Chicken Gravy
Recipe From Broth, hope to make you satisfied.

Jump to

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

[add_toplist_link post=0]

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

[add_toplist_link post=1]

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

The simple ingredients needed then are:

Flour makes a delicious gravy with just the right
gravy consistency. You can also use gluten-free flour and get
excellent results.

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

Chicken Stock or
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

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

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

[add_toplist_link post=2]

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

[add_toplist_link post=3]

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

[add_toplist_link post=4]

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

[add_toplist_link post=5]

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

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).

  • 1 Kitchen whisk OXO 11″ balloon whisk

  • 1 Saucepan Cuisinart 3-Quart

  • 2 cups chicken
    broth or stock
  • 4 tbsp.
  • 4 tbsp.
    all-purpose flour, or gluten-free flour, see notes
  • 1 tsp. powdered
    or granulated onion
  • 1/2 tsp. kosher
  • 1/2 tsp. white
    pepper or black pepper

Prevent your screen from going dark

  • 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

  • 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.

  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.

Serving: 0.5cups | Calories: 140kcal

Frequently asked questions

[add_toplist_link post=6]

how to make gravy with chicken broth

What do you think about the above information
say how to make gravy with chicken broth, please leave your comment
on this article.