Chicken Gravy
The ultimate comfort food, Chicken Gravy is rich, creamy, and perfect for drizzling over mashed potatoes or roasted chicken. It's an easy weeknight dinner solution that will satisfy your cravings and impress your family!
Equipment
- Skillet
- Frying Pan
- Whisk
- Saucepan
- Wooden Spoon
Ingredients
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-Purpose Flour
- 1.5 tablespoons Cornstarch
- 2 cups Low Sodium Chicken Broth (less if using drippings, see directions)
- 1 teaspoon Chicken Bouillon (see notes)
- 1 teaspoon Garlic Powder EACH
- 1 teaspoon Dried Parsley EACH
- 0.5 teaspoon Onion Powder
- 0.25 teaspoon Dried Oregano EACH
- 0.25 teaspoon Paprika EACH
- 0.125 teaspoon Pepper
- to taste Salt
Instructions
- Transfer the drippings to a gravy fat separator or a liquid measuring cup and let it sit for a few minutes to allow the fat to separate to the top. Skim the fat off of the liquid measuring cup or pour the grease out of the fat separator. Add enough broth to the drippings to equal 2 cups.
- Proceed with the recipe below but omit the bouillon because the drippings already have a lot of flavor. At the end of cooking, add bouillon ¼ teaspoon at a time to taste if needed.
- Whisk the cornstarch and broth together in a liquid measuring cup or bowl until smooth; set aside.
- Melt butter in a medium saucepan over medium-low heat. Whisk in the flour and cook for 1-2 minutes until the raw flour smell is gone.
- Reduce heat to low, give the chicken broth/cornstarch a stir (to recombine) and slowly whisk it into the skillet. Add the chicken bouillon and all seasonings.
- Bring to a simmer, whisking constantly, and continue to simmer until thickened to desired consistency. If the gravy becomes too thick, whisk in additional chicken broth.
- Taste and season with salt and pepper to taste. The gravy will thicken as it cools. To restore, heat over medium-low and whisk in additional broth to thin back to desired consistency.
Notes
- Chicken Bouillon: You can use granulated bouillon (powder), bouillon cubes or better than bouillon/chicken base all in equal amounts. Add the bouillon directly to the broth without dissolving in liquid first. If using cubes, you will need 1 cube which you crush up and then add directly to the broth.
- All Flour Gravy: Increase butter to 4 tablespoons and flour to ¼ cup. All flour gravy is richer, but almost too rich in my opinion.
- All Cornstarch Gravy: Omit the butter and flour at the beginning and increase the cornstarch to 3 tablespoons. Add 1 tablespoons butter at the end of cooking to finish. All cornstarch gravy is less rich and creamy and becomes gummier when cooled/frozen.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Transfer leftovers to an airtight container or smaller freezer bags and squeeze out excess air. Freeze for up to 3 months. When ready to use, thaw completely overnight in the refrigerator. Reheat per instructions.
- Reheating: The gravy will thicken as it cools, but will thin again once reheated. Gently warm in a saucepan, adding additional broth or water as needed to thin to desired consistency, whisking until smooth.