gravy from chicken broth recipe
The Best gravy from chicken broth recipe
Chicken broth is one of those simple ingredients that turns ordinary meals into something special—it’s the kind of thing that makes a bowl of pasta feel like a home-cooked feast or turns leftovers into something even better. I’ve been making this gravy from chicken broth for years, and there’s something about it that just works. It’s rich enough to coat the back of your spoon without being heavy, and it’s so versatile that you can use it in so many ways—over mashed potatoes, on top of steamed veggies, even as a dip for chicken tenders. My kids love it because it’s comforting and not too sweet, and honestly, it’s the kind of thing that feels like a treat but is actually pretty healthy for you.
The best part? It’s easy to make and doesn’t take much effort. You start with a simple pot of chicken broth, and then you just add a little butter, a splash of cream, and some seasonings. It’s that simple, but it’s also packed with flavor. And because it’s made from the broth itself, it’s got all those good nutrients—protein, vitamins, and minerals—without any of the extra calories or heavy ingredients you might find in store-bought gravy. It’s the kind of recipe that’s perfect for a cozy dinner night with the family, or for when you’re feeding picky eaters and you want to make sure they’re getting something tasty and nutritious. Plus, it’s foolproof—no one’s ever burned a pot of this, and it always comes out better than expected. That’s the kind of recipe that makes you feel like you’ve got something special, even if it’s just a simple bowl of food.
Creamy Chicken Gravy from Broth
A rich, velvety gravy made with homemade chicken broth, perfect for enhancing meats, mashed potatoes, or pasta dishes. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 cups homemade chicken broth
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1/2 cup heavy cream (or half-and-half)
- 1/4 cup chicken stock (optional, for depth)
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/2 cup chopped fresh parsley (for garnish)
👨🍳Directions
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1 In a saucepan, melt the butter over medium heat. Whisk in the flour to form a roux.
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2 Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Bring to a gentle simmer.
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3 Reduce heat to low, add the heavy cream, Dijon mustard, garlic powder, black pepper, and onion powder. Stir well.
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4 Simmer uncovered for 10–15 minutes, stirring occasionally, until the gravy thickens to your desired consistency. If using, add the chicken stock for extra depth.
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5 Strain through a fine-mesh sieve (optional) for a smooth texture. Garnish with chopped parsley before serving.
🔧Equipment
- Medium saucepan
- Whisk
- Fine-mesh strainer (optional)
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Chicken Gravy from Broth Works
This chicken gravy recipe is a lifesaver for any family gathering because it’s simple enough to make ahead and still tastes fresh when served. Whether it’s a casual weeknight meal or a busy holiday spread, the rich, velvety sauce makes everything feel special without needing extra effort. It’s the kind of dish that feels like home—comforting, hearty, and always a hit with kids and adults alike.
❓ Frequently Asked Questions About Creamy Chicken Gravy from Broth
1. What is the best way to make rich and flavorful gravy from chicken broth?
To make a rich and flavorful gravy from chicken broth, start by reducing the broth in a saucepan over medium-high heat until it thickens (about 5-10 minutes). Then, whisk in a small amount of cornstarch or arrowroot powder mixed with cold water to create a slurry. Cook until the gravy thickens to your desired consistency. For extra depth, add a splash of chicken fat or butter, a pinch of salt, and a small amount of chicken stock to adjust seasoning. Stir in herbs like thyme or rosemary, or a splash of Worcestershire sauce if you have it.
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2. Why does my gravy from chicken broth turn out too thin?
A thin gravy from chicken broth often happens because the broth wasn’t reduced enough before thickening. To fix this, ensure you cook the broth down to about half its original volume before adding a thickener like cornstarch. If it’s already too late, you can still fix it by simmering the gravy longer to evaporate more moisture, or by adding a bit more cornstarch slurry (mixed with cold water) and stirring gently until thickened. Avoid boiling vigorously, as it can cause the gravy to separate.
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3. Can I use store-bought chicken broth instead of homemade for gravy?
Yes, you can use store-bought chicken broth, but the flavor may not be as rich or deeply savory as homemade. Look for high-quality brands with minimal additives. If the broth is too salty, reduce it before thickening by simmering it for 5-10 minutes to dilute the salt. For extra flavor, add a small amount of chicken fat, a splash of beef broth (if available), or a pinch of smoked paprika or garlic powder. Homemade broth, however, is always preferable for the best taste.
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4. How do I avoid making gravy with a gummy or gluey texture?
A gummy or gluey gravy usually happens when the cornstarch or flour slurry isn’t cooked properly or when the gravy is stirred too vigorously. To prevent this, whisk the cornstarch slurry slowly and cook the gravy on low to medium heat, stirring constantly with a wooden spoon to avoid lumps. If the gravy starts to thicken too quickly, reduce the heat slightly. For a smoother texture, strain the gravy through a fine-mesh sieve after thickening if needed. Avoid adding too much thickener at once—start with a small amount and adjust as needed.
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5. What are some great ways to season gravy from chicken broth?
Seasoning gravy is all about balancing flavor—here are some classic and creative ways to enhance it: – Classic seasonings: Salt, black pepper, garlic powder, onion powder, dried thyme, or rosemary. – Umami boosters: A splash of Worcestershire sauce, a pinch of soy sauce, or a small amount of miso paste. – Herbs & spices: Fresh parsley, chives, or a dash of smoked paprika for depth. – Acidity: A tiny bit of lemon juice or white wine (deglassed from cooking) brightens the gravy. – Fat: Adding a spoonful of butter or chicken fat at the end makes it richer. – Garnish: A sprinkle of fresh parsley or a drizzle of olive oil before serving adds freshness. Adjust to taste—gravy should be savory but not overly salty.
