Chicken Gravy from Broth Recipe
This easy chicken gravy recipe is made broth (without pan drippings!) but still delivers a rich, velvety texture and tons of savory, cozy flavor. It’s one of my go-to 10 minute recipes for roast chicken, chicken breasts, or even a big pile of buttery mashed potatoes.
Ingredients
- 6 tablespoons Salted Butter divided
- 1 clove Garlic grated
- ¼ cup All Purpose Flour or Whole Wheat Flour
- 2 cups Low Sodium Chicken Broth or Bone Broth
- ¼ teaspoon Kosher Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Poultry Seasoning I recommend Vegeta
- ¼ teaspoon Black Pepper
- ½ teaspoon Worcestershire Sauce
Instructions
- Add 4 tablespoons butter and garlic to a sauté pan over medium heat.
- Once butter has melted and the garlic has softened, add flour and whisk until smooth. Cook until the roux is light brown.
- Slowly whisk in chicken broth, garlic powder, onion powder, poultry seasoning, black pepper, and Worcestershire sauce.
- Bring to a light boil over medium heat, stirring often until thickened (about 5 minutes).
- Whisk in remaining 2 tablespoons of butter before serving.
- Taste and adjust for salt and pepper as needed.
Notes
If you flavorful chicken pan drippings on hand, you should totally use them! This is the best way to add even more flavor and depth to your homemade chicken gravy recipe.
INSTRUCTIONS:
- After roasting your chicken breasts or a whole chicken, pour the drippings through a fine mesh strainer to remove any bits of meat or extra fat. Let the fat rise and skim off most of it.
- Substitute as much as the drippings as you can in place of the chicken broth - making it an even swap. Reduce the added salt in your recipe, since the drippings usually contain plenty.
- Continue with the gravy recipe as written—just know you’re about to make the kind of good gravy people will absolutely lose it over at the dinner table.
Did you make this recipe?Tag me on instagram @grilledcheesesocial so I can see it!