This chicken broth gravy with flour is a simple, foolproof way to turn plain broth into a rich, silky sauce for mashed potatoes, roasted chicken, or biscuits. It relies on a classic roux of fat and flour, then slowly whisked with chicken broth to create a smooth, savory gravy that comes together in about 15 minutes. This recipe is a reliable workhorse for weeknight dinners and holiday feasts alike.
Ingredients
- 1/2 cup (115 g) unsalted butter (or 1/4 cup butter + 1/4 cup pan drippings)
- 1/2 cup (65 g) all-purpose flour
- 4 cups (960 ml) chicken broth, preferably low-sodium, warmed
- 1/2 teaspoon salt, or to taste (omit if using salted broth)
- 1/4 teaspoon black pepper
- 1/4 teaspoon poultry seasoning or dried thyme (optional)
Instructions
- In a medium saucepan or skillet, melt the butter (or butter plus pan drippings) over medium heat. If using drippings, strain them first to remove solids.
- Whisk in the flour until fully combined. Cook, stirring constantly with a whisk or wooden spoon, for 1–2 minutes until the mixture is bubbly and lightly golden. Do not let it brown – this keeps the gravy pale and creamy.
- Slowly pour in about 1 cup of the warm chicken broth while whisking vigorously to prevent lumps. The mixture will thicken quickly.
- Add the remaining broth in a steady stream, continuing to whisk. Bring the gravy to a gentle simmer over medium heat.
- Reduce heat to low and let simmer for 5–7 minutes, stirring occasionally, until the gravy thickens to your preferred consistency. It should coat the back of a spoon.
- Season with salt, pepper, and poultry seasoning or thyme if using. Taste and adjust. If the gravy is too thick, whisk in a little more broth or water; if too thin, simmer a few minutes longer.
- For a perfectly smooth texture, strain through a fine-mesh sieve if desired. Serve hot.
Tips
- Warm the broth: Adding cold broth to a hot roux can cause lumps and slow the thickening. Heat the broth in a microwave or small pot before adding.
- Use low-sodium broth: Regular broth can make the gravy too salty, especially if you add salt at the end. Start with low-sodium and adjust.
- Whisk constantly: The roux can burn easily if left unattended. Keep stirring, especially during the first few minutes.
- Lump rescue: If lumps form, whisk vigorously or blend with an immersion blender for a few seconds. Straining also removes lumps.
Serving Suggestions
Serve this gravy over mashed potatoes, roasted chicken, turkey, pork chops, or biscuits. It also works well over rice, egg noodles, or as a base for chicken pot pie filling. For a classic Southern-style meal, pair it with fried chicken and buttermilk biscuits.
Variations
- Turkey Gravy: Substitute turkey broth and add a pinch of sage for a holiday twist.
- Mushroom Gravy: Sauté 1 cup sliced mushrooms in the butter before adding flour. Use mushroom broth or chicken broth.
- Herb Gravy: Stir in 1 tablespoon chopped fresh parsley, thyme, or rosemary at the end.
- Dairy-Free: Use olive oil or a dairy-free butter substitute instead of butter; the rest of the recipe remains the same.
- Browned Gravy: For a darker, richer flavor, cook the roux until it turns deep golden brown (about 3–4 minutes), then proceed.
Storage and Reheating
Store leftover gravy in an airtight container in the refrigerator for up to 4 days. To reheat, place in a saucepan over low heat, whisking occasionally, and add a splash of broth or water to loosen it. Alternatively, microwave in 30-second intervals, stirring between. Gravy also freezes well for up to 3 months in a freezer-safe container; thaw overnight in the fridge before reheating. Reheat to a gentle simmer, and if it separates, whisk vigorously to bring it back together.
Frequently Asked Questions
Why is my gravy lumpy? Lumps usually form when cold broth is added too quickly or the roux isn’t whisked enough. To fix, whisk vigorously or blend with an immersion blender. For future batches, add broth slowly and whisk constantly.
Can I use cornstarch instead of flour? Yes, but the ratio changes. Use 2 tablespoons cornstarch mixed with 1/4 cup cold water (a slurry) for every 4 cups broth. Add the slurry at the end and simmer until thickened. Cornstarch gives a glossy finish but doesn’t hold up as well to reheating.
How do I make gravy from pan drippings? After roasting meat, pour the drippings into a fat separator. Use 1/4 cup of the fat (or butter to make up the difference) and the remaining liquid as part of the broth. Skim off excess fat if there’s more than 1/4 cup.
Can I make this gluten-free? Yes, substitute the all-purpose flour with a gluten-free all-purpose blend or rice flour. Use the same amount, but note that gluten-free flours may thicken slightly differently – add a little extra if needed.
Why does my gravy taste raw flour? The flour wasn’t cooked long enough. Make sure to cook the roux for at least 1–2 minutes until it’s bubbly and slightly golden. If you still taste raw flour, simmer the gravy for a few extra minutes.
Can I use water instead of broth? Technically yes, but the gravy will lack flavor. If you must use water, add a bouillon cube or a splash of soy sauce or Worcestershire sauce to boost the taste.
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