recipe for gravy using chicken broth
The Best recipe for gravy using chicken broth
Okay, so there’s this one recipe that’s always been a go-to for me—chicken broth-based gravy. It’s simple, but it’s the kind of thing that makes everything feel special, whether it’s a weeknight dinner or a holiday spread. I love it because it’s so versatile. You can use it on mashed potatoes, roasted veggies, even over grilled chicken or steamed rice. It’s not just a side dish; it’s a flavor boost that makes the whole meal taste richer without being heavy. And honestly, it’s one of those things that feels indulgent but isn’t—because it’s made with real ingredients, not a bunch of mystery powders.
My kids have been eating this since they were little, and they never get tired of it. It’s the kind of gravy that soaks into everything, giving each bite just the right amount of savory depth. Plus, it’s way healthier than store-bought versions, which are often packed with preservatives and way too much sodium. Since it’s made with homemade chicken broth, you can control what goes into it—no junk, just clean, flavorful goodness. And the best part? It’s not complicated. You can make a big batch and use it up over a few days, or freeze it for later. It’s perfect for meal prep, too, because you can keep it in the fridge for a few days and just reheat it when you need it. It’s that kind of recipe—easy, tasty, and always a hit.
Creamy Chicken Broth Gravy
A rich, velvety 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
- 3 cups chicken broth
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp Dijon mustard
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1/2 cup shredded Gruyère cheese
- 1/4 cup fresh parsley, chopped
- 1/2 cup heavy cream (optional)
👨🍳Directions
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1 In a saucepan, melt butter over medium heat. Whisk in flour to form a roux.
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2 Slowly pour in chicken broth while whisking constantly to avoid lumps.
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3 Add Dijon mustard, black pepper, and nutmeg. Simmer for 5–7 minutes until thickened.
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4 Strain (optional) for a smoother texture. Stir in cheese and parsley if using.
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5 For extra richness, add heavy cream and simmer for 2 more minutes.
🔧Equipment
- Medium saucepan
- Whisk
- Fine-mesh strainer (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Chicken Broth Gravy Works
This gravy recipe using chicken broth is always a lifesaver for me, especially when hosting family gatherings. It’s simple to make, but it still tastes rich and hearty, making it the perfect way to elevate any meal without much effort. Whether it’s Thanksgiving or just a regular Sunday dinner, this gravy works well with everything—tender chicken, mashed potatoes, or even as a standalone side—because it’s versatile and always makes the spread feel complete. Plus, it’s foolproof, so you don’t have to stress over perfecting it.
❓ Frequently Asked Questions About Creamy Chicken Broth Gravy
1. What is the best way to prepare a rich and flavorful chicken gravy using chicken broth?
To make a rich and flavorful chicken gravy, start by simmering the chicken pieces (bone-in or boneless) in a pot with enough water or chicken broth to cover them until fully cooked. Strain the broth to remove any solids, then reduce it by half to concentrate the flavors. In a separate pan, brown the chicken pieces (if using) in butter or oil, then deglaze with a splash of broth to scrape up any browned bits. Combine the reduced broth with the chicken and simmer until thickened. For extra richness, stir in a bit of cornstarch mixed with cold water to thicken it further. Season with salt, pepper, and optional herbs like thyme or bay leaves.
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2. How can I ensure my chicken gravy is smooth without any lumps or bits?
To avoid lumps, strain the chicken broth thoroughly through a fine-mesh sieve or cheesecloth before reducing it. If you’re using cooked chicken, blend or finely chop it before adding it back to the gravy to ensure a smooth texture. If the gravy thickens unevenly, gently whisk in a small amount of cold broth or milk to loosen it before returning it to the heat. Avoid stirring too vigorously while cooking, as it can create foam or break the emulsion.
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3. Can I use store-bought chicken broth instead of homemade for this recipe?
Yes, you can use store-bought chicken broth, but opt for low-sodium or homemade-style versions for better flavor. Avoid heavily seasoned or flavored broths, as they may overpower the natural taste of the gravy. If possible, choose a high-quality brand with a slightly umami-rich profile. For extra depth, add a splash of vinegar (like apple cider or white) or a pinch of black pepper or garlic powder to balance the flavors.
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4. What are some common thickening agents that work well with chicken gravy, and how do use them?
Several thickening agents can work well in chicken gravy: – Cornstarch or arrowroot powder: Mix 1–2 tbsp with 2–3 tbsp cold water or broth, then stir into the simmering gravy until it thickens (about 3–5 minutes). Avoid boiling the slurry directly to prevent lumps. – Flour: Whisk 2 tbsp flour with 2 tbsp cold broth, then cook the slurry over medium heat until it bubbles, then stir into the gravy. This method works well for a rustic, béchamel-like texture. – Butter and flour slurry: Brown a bit of butter in a pan, whisk in flour, cook until golden, then deglaze with broth, and simmer until thickened. This creates a velvety texture. – Whipped egg whites (for light gravy): Whip egg whites to stiff peaks, then gently fold them into warm gravy for a silky finish (best for delicate dishes like poached chicken).
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5. How do I adjust the seasoning in my chicken gravy to make it taste better?
Start by tasting the gravy as you go—seasoning can be adjusted gradually. For a savory depth, add a pinch of smoked paprika, a dash of Worcestershire sauce, or a sprinkle of Old Bay seasoning. For brightness, stir in a small amount of lemon juice or a pinch of sugar. If the gravy tastes bland, enhance it with a splash of vinegar, a pinch of cayenne for heat, or a spoonful of butter for richness. Always taste and adjust with small amounts first to avoid overpowering the dish.
