recipe for gravy from chicken broth
The Best recipe for gravy from chicken broth
Chicken broth makes the best gravy, and I’ve been making it since my kids were little. There’s something about the rich, savory depth of a homemade gravy that just elevates a meal—whether it’s a simple Sunday dinner or a special family gathering. My family loves it because it’s comforting, easy to customize, and always tastes better than store-bought. My kids, especially, will eat their vegetables with a side of gravy, and honestly, I don’t blame them. It’s the kind of dish that makes everything feel cozy and hearty without being heavy. Plus, it’s a great way to use up leftover chicken or bones from roasting or steaming, so it’s practical too.
I love this recipe because it’s simple but impressive enough to feel special on occasion—like a holiday dinner or a weeknight when everyone’s craving something warm. And it’s actually pretty healthy, too. The broth itself is packed with collagen and nutrients from the chicken bones, and the gravy’s natural flavors mean you don’t need as much added salt or sugar. My kids won’t even notice the difference, but I do—it’s a way to make meals feel nourishing without sacrificing taste. Plus, it’s always a hit at family dinners, and honestly, it’s one of those recipes that never goes out of style.
Classic Chicken Gravy from Broth
A rich, velvety gravy made from simmered chicken broth, perfect for thickening and enhancing the flavor of any dish. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 cups chicken broth
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1/2 cup finely chopped parsley
👨🍳Directions
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1 In a saucepan, melt the butter over medium heat. Whisk in the flour to create a roux.
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2 Slowly pour in the chicken broth while whisking continuously to avoid lumps.
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3 Add Dijon mustard, salt, and pepper. Simmer for 5-7 minutes until thickened.
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4 If using, stir in diced carrots, celery, and onion. Simmer for an additional 5 minutes.
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5 Strain the gravy (optional) to remove any solids. Stir in parsley for freshness.
🔧Equipment
- Medium saucepan
- Whisk
- Fine-mesh strainer (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken Gravy from Broth Works
This chicken gravy recipe is always a lifesaver for family gatherings because it’s simple enough to make without fuss, yet it always feels special—no matter the occasion. Whether it’s a casual weeknight meal or a big holiday spread, the rich, velvety broth from the chicken simmers into a deep, flavorful sauce that ties everything together perfectly. It’s the kind of dish that makes the effort feel worth it, and trust me, your family will never notice the extra effort when the gravy is so good.
❓ Frequently Asked Questions About Chicken Gravy from Broth
What is the best way to make a rich and flavorful chicken gravy from scratch?
To make a rich and flavorful chicken gravy, start by simmering chicken bones and vegetables (like onions, carrots, and celery) in water for 30-45 minutes to create a deep, savory broth. Strain the broth, then deglaze the same pan with chicken drippings, adding a splash of white wine or vinegar to extract flavors. Stir in a roux (butter and flour cooked until golden), then gradually whisk in the broth, seasoning with salt, pepper, and herbs like thyme or bay leaves. Simmer until thickened, then adjust consistency with a splash of water if needed.
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How do I ensure my chicken gravy stays smooth without lumps?
To keep your gravy smooth, whisk constantly while adding the broth to the roux to prevent clumping. If lumps form, strain the gravy through a fine-mesh sieve before serving. Also, ensure your roux is cooked to the right consistency—too light, and it won’t thicken properly; too dark, and it may taste bitter. A medium-brown roux (about 5-7 minutes) works best for most recipes.
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What seasonings should I use to enhance the depth of flavor in my gravy?
For depth, use a combination of classic seasonings like salt, black pepper, garlic powder, onion powder, and dried thyme or bay leaves. A pinch of sugar can help balance acidity, while Worcestershire sauce or a splash of mushroom stock adds umami. If you want extra richness, a small amount of lemon juice or apple cider vinegar can brighten the flavor. Avoid over-seasoning—taste as you go!
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Can I make chicken gravy from store-bought chicken broth instead of homemade?
Yes, you can use store-bought chicken broth, but for the best flavor, choose a low-sodium, high-quality option (like Knorr or a good organic brand). However, homemade broth will always taste richer and more complex. If using store-bought, reduce it by half before adding to the roux to avoid a watery gravy. Deglaze the pan well with chicken drippings first for extra depth.
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How long should I simmer the gravy to achieve the perfect thickness?
Simmer the gravy on medium-low heat until it thickens to your desired consistency. Typically, this takes 10-15 minutes after combining the roux with the broth. Stir frequently to prevent burning. If it’s too thin, simmer longer; if it’s too thick, thin it with a splash of warm water or broth. Taste and adjust seasoning as needed.
