Chicken Gravy
This silky, homemade chicken gravy uses just butter, flour, and chicken broth to create a rich, flavorful sauce in under 15 minutes. Perfect over mashed potatoes, roasted chicken, biscuits, or rice, this foolproof recipe delivers restaurant-quality results every time.
Equipment
- Medium saucepan 2-3 quart capacity
- Whisk Sturdy wire whisk
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Fat separator (optional) If using pan drippings
- Fine-mesh strainer (optional) For ultra-smooth gravy
Ingredients
- 4 tablespoons unsalted butter 60g
- 1/4 cup all-purpose flour 30g
- 2 cups low-sodium chicken broth 480ml
- 1 teaspoon chicken bouillon paste optional
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- salt to taste
- 1/4 cup heavy cream 60ml, optional
Instructions
- Measure all ingredients before starting. If using pan drippings, separate 3 tablespoons of fat and combine defatted drippings with broth to equal 2 cups total liquid.
- Melt butter in saucepan over medium heat. Add flour and whisk vigorously for 2-3 minutes until smooth, bubbly, and light golden.
- While whisking constantly, slowly pour chicken broth into the roux in a thin, steady stream. Add bouillon paste, onion powder, garlic powder, and black pepper.
- Increase heat to medium-high and bring to a simmer, whisking frequently. Reduce heat and simmer gently for 3-4 minutes until thickened enough to coat the back of a spoon.
- Taste and adjust consistency by adding broth to thin or simmering longer to thicken. Add salt gradually and stir in cream if using.
- For ultra-smooth gravy, strain through fine-mesh strainer into serving bowl. Serve immediately while hot.
Notes
- Use room temperature butter for even melting and better incorporation with flour
- Whisk constantly when adding liquid to prevent lumps from forming
- If lumps do form, strain through fine-mesh strainer or use immersion blender
- Adjust thickness gradually - easier to thin with extra broth than to thicken once too thin
- Gravy continues to thicken as it cools, so aim for slightly thinner than desired final consistency
- For gluten-free version, replace flour with 2 tablespoons cornstarch mixed with 2 tablespoons cold water added during simmer stage
- Store refrigerated in airtight container for up to 4 days or freeze for up to 3 months
- Reheat gently over low heat, whisking frequently and adding broth as needed to restore consistency
- For maximum flavor, use defatted pan drippings from roasted chicken in place of some or all of the broth
- Make ahead up to 2 days before serving and gently reheat when needed
Nutrition
Serving: 1ServingCalories: 70kcalCarbohydrates: 4gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 16mgSodium: 220mgPotassium: 40mgVitamin A: 4IUCalcium: 1mgIron: 1mg
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