chicken gravy recipe from broth
The Best chicken gravy recipe from broth
Chicken gravy from scratch is one of those recipes that feels like a hug in a bowl. I’ve been making it since my kids were little, and there’s something about the deep, savory richness of it that makes every meal feel special—whether it’s on mashed potatoes, in a sandwich, or even drizzled over a simple green salad. My family always leans toward this version because it’s so simple yet so satisfying. No fancy ingredients, no complicated steps—just good, home-cooked flavor that keeps getting better with time. The kids love it too, especially when it’s thick enough to coat their fingers, and my husband always says it’s the only gravy that doesn’t taste like it was made in a factory.
What I love most about this recipe is how it’s so adaptable. It’s perfect for a big holiday dinner or a cozy weeknight meal, but it also works as a quick fix when you’re short on time. Plus, using chicken broth instead of water makes it richer and more flavorful without adding extra calories. The health benefits are nice too—it’s packed with protein from the chicken, and the herbs and spices add natural flavor without needing heavy cream or excessive butter. My kids don’t even notice how wholesome it is, but I do, and that’s enough for me. It’s the kind of dish that makes you feel like you’re giving them something real and nourishing, even if it’s just a simple bowl of gravy with their dinner.
Classic Chicken Gravy from Broth
A rich, velvety gravy made with homemade chicken broth, perfect for soaking up the juices from roasted chicken or other dishes. This recipe ensures a smooth, flavorful sauce with minimal effort.
🥘Ingredients
- 4 cups homemade or store-bought chicken broth
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1/2 cup chicken stock (optional, for depth)
- 1/2 cup chicken or vegetable broth
- 1/4 cup chicken fat or rendered chicken fat (from roasting)
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp thyme (dried or fresh)
- 1/4 tsp onion powder
- 1/4 cup chicken or vegetable broth (for thinning)
- 1/2 cup shredded cooked chicken (optional, for thickening)
👨🍳Directions
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1 In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux.
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2 Cook the roux for 1–2 minutes, stirring constantly, until it turns a light golden color.
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3 Slowly pour in the chicken stock (if using) and chicken fat, whisking continuously to prevent lumps.
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4 Add the remaining chicken broth, Dijon mustard, salt, pepper, thyme, and onion powder. Stir well.
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5 Bring the mixture to a gentle simmer. Reduce heat to low and let it cook uncovered for 15–20 minutes, stirring occasionally, until thickened.
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6 If the gravy is too thick, thin it with a bit of broth. For extra richness, stir in shredded cooked chicken (optional).
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7 Strain through a fine-mesh sieve (optional) to remove any impurities. Serve warm with your favorite dishes.
🔧Equipment
- Medium saucepan
- Whisk
- Fine-mesh strainer (optional)
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken Gravy from Broth Works
This chicken gravy recipe from scratch is a simple yet foolproof way to elevate any meal, especially when you’re hosting family or friends. The rich, velvety consistency makes it perfect for dipping bread, topping mashed potatoes, or serving alongside tender chicken—it’s that kind of versatile dish that never disappoints. Plus, making it from a flavorful broth ensures every bite is packed with depth, so it’s always a hit whether you’re feeding a crowd or just treating yourself to something special.
❓ Frequently Asked Questions About Chicken Gravy from Broth
1. What is the best type of chicken broth to use for making a rich and flavorful chicken gravy from broth?
To achieve the most delicious chicken gravy, use a high-quality homemade chicken broth—preferably made with bone-in chicken parts (thighs, drumsticks, or whole chicken) simmered for at least 6–8 hours. If using store-bought broth, opt for a deep, savory, and unsalted variety (like Knorr Classic or homemade versions) to avoid overly salty or artificial flavors. Avoid light or watery broths, as they won’t provide enough depth of flavor.
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2. How do I prevent my chicken gravy from being watery or thin when made directly from broth?
To avoid a thin gravy, follow these key steps: – Reduce the broth first – Simmer the broth until it’s reduced by half (or more, depending on desired thickness). This removes excess moisture while concentrating flavors. – Use a roux or flour base – Stir 1–2 tbsp all-purpose flour into the hot broth to create a roux (melt butter first, then whisk in flour until smooth). Cook for 1–2 minutes to thicken before adding chicken. – Deglaze properly – If using a pan, scrape up browned bits (fond) while cooking to enhance flavor. For broth-based gravy, mix in 1–2 tbsp cornstarch or arrowroot powder with a little cold water, then stir into the simmering broth to thicken gradually. – Stir constantly – Prevents lumps and ensures even thickening.
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3. Can I make chicken gravy from broth without a roux, and if so, how?
Yes! You can make a simple broth-based gravy without a roux by following these steps: 1. Strain the broth – Remove any solids (like chicken fat or bits) to avoid clumps. 2. Simmer and reduce – Bring the broth to a gentle simmer and reduce it by half to two-thirds to concentrate flavors. 3. Add a thickening agent – – Cornstarch slurry: Mix 1 tbsp cornstarch + 2 tbsp cold water, then stir into the simmering broth until thickened. – Arrowroot or potato starch: Works similarly but dissolves better in hot liquid. – Butter & salt: Add 1–2 tbsp butter and a pinch of salt while reducing to slightly thicken. 4. Season to taste – Adjust with salt, pepper, garlic powder, or herbs (thyme, bay leaf, or black pepper).
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4. What herbs and spices should I use to enhance the flavor of chicken gravy made from broth?
For a well-seasoned gravy, infuse the broth with these essential herbs and spices before reducing: – Classics: – Garlic (minced or powdered) – Onion powder or sautéed onions (for depth) – Black pepper (freshly ground) – Bay leaves (remove before serving) – Upscale options: – Thyme (dry or fresh) – Rosemary (lightly toasted and crushed) – Sage (for a rich, earthy note) – Paprika (smoked or sweet) – Worcestershire sauce (1 tsp, adds umami) – Old Bay seasoning (for a coastal twist) – Optional finishing touches: – Fresh parsley (chopped and stirred in at the end) – A splash of white wine (deglaze the pan before adding broth) – A pinch of cayenne (for heat)
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5. How do I serve chicken gravy made from broth to make it look and taste even better?
Presentation and finishing touches elevate the dish: – Garnish: – Fresh herbs (parsley, chives, or cilantro) chopped and sprinkled on top. – Toasted breadcrumbs or crispy fried shallots for texture. – A drizzle of melted butter or chive oil. – Accompaniments: – Crusty bread (to soak up the gravy). – Roasted or sautéed vegetables (carrots, peas, or green beans). – Grilled or poached chicken (served with gravy on the side). – Temperature: – Serve warm or hot—never cold—so the gravy clings to food. – Texture contrast: – Pair with creamy mashed potatoes or buttery noodles to balance richness. – Flavor boosters: – Add a splash of cream (for a richer texture) or a pinch of nutmeg for warmth.
