chicken broth gravy recipe
The Best chicken broth gravy recipe
Chicken broth gravy is one of those simple dishes that feels like a hug for your taste buds and your wallet. There’s something about the deep, savory richness of it that makes it feel special, even when it’s just simmering on the stove. I discovered this recipe years ago while trying to make something hearty for a cold winter night, and it became an instant favorite—not just because it’s delicious, but because it’s so versatile. It turns ordinary chicken into something extraordinary, whether you’re using it to thicken stews, top mashed potatoes, or even serve with crusty bread. My kids have loved it since they were little, especially when it’s paired with their favorite sides. It’s comforting, familiar, and just the right amount of indulgent without being heavy.
What I love most about this recipe is how it’s both a quick fix and a showstopper. It’s easy enough to make in large batches for the week, yet it feels like a special meal when served in a bowl. My family always finds themselves reaching for it during the week—whether it’s after a long day of school or work, or when we’re craving something warm and satisfying. It’s also surprisingly good for you. The broth itself is packed with collagen and nutrients from the chicken, and the natural gelatin helps support joint health. Plus, it’s low in calories and high in flavor, making it a great way to enjoy comfort food without feeling guilty. Whether it’s a simple weeknight dinner or a centerpiece for a holiday feast, this gravy never fails to bring people together.
Chicken Broth Gravy
A rich and flavorful gravy made from simmered chicken broth, perfect for enhancing any dish with a savory depth. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 cups chicken broth (homemade or low-sodium store-bought)
- 1 whole chicken (or 4 chicken thighs/drumsticks)
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 bay leaf
- 1 tsp thyme
- 1 tsp black pepper
- 1 tsp salt
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup chicken broth (reserved from cooking chicken)
- 1 tbsp chicken bouillon powder (or 1 tsp salt + 1 tsp bouillon granules)
- 1 tbsp lemon juice (optional, for brightness)
- Fresh parsley, chopped (for garnish)
👨🍳Directions
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1 In a large pot, heat olive oil over medium heat. Add diced onion, garlic, carrot, and celery. Sauté for 5 minutes until softened.
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2 Add the whole chicken (or chicken pieces) to the pot. Pour in enough chicken broth to cover the chicken by about 1 inch. Add bay leaf, thyme, black pepper, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45–60 minutes (or until chicken is fully cooked and broth reduces slightly).
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3 Remove the chicken from the broth using a slotted spoon, reserving the broth. Discard the bay leaf and any large vegetables. Shred or chop the chicken into bite-sized pieces.
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4 In a small saucepan, melt butter over medium heat. Whisk in flour to form a roux. Cook for 1–2 minutes without burning. Gradually whisk in the reserved chicken broth until smooth.
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5 Add the shredded chicken back into the saucepan. Stir in chicken bouillon powder and lemon juice (if using). Simmer for 5–7 minutes until the gravy thickens to your desired consistency.
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6 Strain the gravy through a fine-mesh strainer to remove any remaining solids. Adjust seasoning with salt or pepper if needed. Garnish with fresh parsley before serving.
🔧Equipment
- Large pot
- Measuring cups and spoons
- Knife and cutting board
- Wooden spoon
- Fine-mesh strainer
- Small saucepan
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Broth Gravy Works
This chicken broth gravy recipe is always a lifesaver for any meal, whether you’re feeding a hungry family or hosting a cozy dinner party. It’s simple enough to make ahead and reheat, so you can focus on other tasks without stress, and it adds a rich, comforting touch to any dish—whether it’s mashed potatoes, roasted veggies, or even just a plate of buttered noodles. Plus, it’s the perfect way to use up leftover broth, making every ingredient count without extra effort.
❓ Frequently Asked Questions About Chicken Broth Gravy
What is the best way to prepare a rich and flavorful chicken broth gravy?
To make a rich and flavorful chicken broth gravy, start by simmering chicken bones (with skin and fat) in fresh water with aromatics like onions, carrots, celery, garlic, and herbs (such as thyme and bay leaves) for at least 30 minutes. Strain the broth, then reduce it to a deep, glossy consistency by simmering on low heat. Deglaze the pan with a splash of white wine or chicken stock, scraping up browned bits for extra flavor. Finally, whisk in a cornstarch slurry (mixed with cold water) to thicken, then season with salt, pepper, and a touch of butter or cream for richness.
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Why does my chicken broth gravy turn out too thin or watery?
A thin gravy often happens because the broth wasn’t reduced enough or the cornstarch slurry wasn’t thickened properly. To fix it, simmer the broth longer to evaporate excess liquid, or stir in a bit more cornstarch slurry (1 tsp at a time) while whisking constantly. If the gravy is too thick, thin it slightly with a splash of warm stock or milk. Always cook the slurry just until it thickens—it should coat the back of a spoon but not stick to the pan.
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Can I substitute any ingredients in the traditional chicken broth gravy recipe?
Yes, you can adjust ingredients based on preference or availability, but some changes may affect flavor or texture. Common swaps include: – Broth base: Use vegetable broth for a vegan option, or mushroom broth for depth. – Fat: Replace chicken fat with butter, ghee, or olive oil (though it won’t add the same richness). – Deglazing liquid: Swap white wine for chicken stock, or use a splash of soy sauce for umami. – Thickener: Cornstarch is classic, but arrowroot powder or flour work too (ensure it’s fully dissolved). – Herbs/spices: Add a pinch of smoked paprika, black pepper, or a dash of hot sauce for extra flavor.
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How do I prevent the gravy from getting too thick or gummy?
To avoid a thick or gummy gravy, follow these steps: 1. Cook the slurry properly: Mix 1 tbsp cornstarch with 2 tbsp cold water, then whisk it in slowly while simmering. Cook just until it thickens (about 1–2 minutes). 2. Don’t overreduce the broth: Simmer the broth until it’s reduced to about 2/3 of its original volume, but not all the way down. 3. Use a fine mesh strainer: Straining the broth removes impurities that can make gravy clumpy. 4. Season gradually: Add salt and pepper in small increments to avoid over-seasoning. 5. Cool slowly: If the gravy thickens too quickly when cooling, stir in a little warm stock to loosen it.
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What are some creative ways to use chicken broth gravy beyond traditional dishes?
Chicken broth gravy is incredibly versatile! Here are some creative uses: – Grilled cheese upgrade: Swirl gravy into melted cheese on grilled sandwiches for a decadent twist. – Macaroni and cheese: Stir gravy into the cheese sauce for a richer, saucier dish. – Grilled chicken or steak: Drizzle over seared meats for a glossy, flavorful finish. – Stuffing or mashed potatoes: Mix into stuffing or mashed potatoes for extra moisture and depth. – Dip for veggies or bread: Serve as a warm dip for garlic bread, roasted veggies, or even as a dip for pita or crackers. – Sauce for eggs: Pour over scrambled eggs, frittatas, or deviled eggs for a savory touch. – Garnish for soups: Use as a finishing sauce for creamy soups like bisque or tomato soup. – Baked potatoes: Top baked potatoes with gravy for a creamy, comforting meal. – Pasta dishes: Blend into Alfredo or fettuccine Alfredo for a brothy twist. – Grilled cheese with veggies: Layer with sautéed mushrooms, spinach, or roasted veggies for a hearty sandwich.
