Chicken broth gravy is a quick, flavorful sauce made by thickening rich chicken broth with a fat-and-flour roux. It is a staple of American home cooking, often served over mashed potatoes, biscuits, or roasted chicken, and it comes together in about 10 minutes. This recipe works because it relies on a classic roux technique that produces a smooth, velvety gravy every time, using ingredients you likely already have on hand.
Ingredients
- 1/4 cup (60 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) chicken broth, preferably low-sodium
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- 1/2 cup (120 ml) heavy cream or whole milk (optional, for creamier gravy)
Instructions
- Melt the butter in a medium saucepan or skillet over medium heat. Once fully melted and bubbling, add the flour all at once.
- Whisk the butter and flour together continuously for 1 to 2 minutes until the mixture is smooth, bubbly, and lightly golden. This cooks out the raw flour taste. Do not let it brown beyond a pale tan, or the gravy will darken and taste toasted.
- Slowly pour in the chicken broth while whisking constantly. Pouring gradually prevents lumps from forming. Continue whisking until the mixture is smooth and begins to thicken, about 2 to 3 minutes.
- If using cream or milk, stir it in now. Bring the gravy to a gentle simmer, then reduce the heat to low.
- Season with salt, black pepper, garlic powder, and onion powder if using. Taste and adjust the seasoning. If the gravy is too thick, whisk in additional broth or water a tablespoon at a time until it reaches your desired consistency.
- Simmer for 2 to 3 more minutes, whisking occasionally, until the gravy is glossy and coats the back of a spoon. Remove from heat and serve warm.
Tips
- Low-sodium broth is key: Regular chicken broth can make the gravy overly salty, especially if you add salt before tasting. Start with low-sodium and season at the end.
- Whisk constantly: The most common mistake is letting the roux sit, which can cause scorching or lumps. Keep the whisk moving, especially when adding the liquid.
- Make it gluten-free: Substitute the all-purpose flour with an equal amount of cornstarch mixed with 2 tablespoons of cold water (a slurry). Whisk the slurry into the hot broth after the butter has melted, skipping the flour roux entirely. The texture will be slightly glossier.
- Make it ahead: Gravy thickens as it sits. If making in advance, store it and reheat gently with a splash of broth to loosen it back up.
Serving Suggestions
This gravy is classic over creamy mashed potatoes, but it also shines on buttermilk biscuits, roasted chicken, pork chops, or egg noodles. For a full comfort-food meal, serve it alongside roasted vegetables and a simple green salad. It also makes a wonderful topping for open-faced turkey or chicken sandwiches.
Variations
- Herb gravy: Stir in 1 teaspoon of fresh thyme leaves or 1/2 teaspoon of dried thyme, rosemary, or sage along with the seasonings.
- Mushroom gravy: Sauté 1 cup (100 g) of sliced mushrooms in the butter for 3 to 4 minutes before adding the flour. This adds an earthy depth and works beautifully over mashed potatoes or steak.
- Giblet gravy: Finely chop cooked giblets (from a roasted turkey or chicken) and stir them into the finished gravy for a richer, more traditional holiday version.
- Onion gravy: Caramelize one thinly sliced onion in the butter before making the roux. This adds sweetness and is excellent over sausages or pork.
Storage and Reheating
Store leftover gravy in an airtight container in the refrigerator for up to 4 days. To reheat, warm it in a saucepan over low heat, whisking frequently, and add a splash of broth or water if it has thickened too much. You can also reheat it in the microwave in 30-second intervals, stirring between each. Gravy freezes well for up to 3 months; thaw overnight in the refrigerator before reheating. Do not leave gravy at room temperature for more than 2 hours.
Frequently Asked Questions
Why is my gravy lumpy? Lumps usually form when the broth is added too quickly or the roux is not whisked vigorously enough. To fix it, strain the gravy through a fine-mesh sieve, or blend it with an immersion blender until smooth.
Can I use chicken stock instead of broth? Yes. Stock is made from bones and has a richer flavor and more body, while broth is made from meat and vegetables. Either works; just adjust salt to taste since stocks can be seasoned.
How do I make gravy without butter? Substitute an equal amount of neutral oil, such as canola or vegetable oil, for the butter. The flavor will be slightly less rich, but the texture will be identical.
Can I make this gravy vegan? Yes. Use olive oil or vegan butter instead of butter, and use vegetable broth instead of chicken broth. Omit the cream or use a plant-based milk like unsweetened oat or soy milk. The flavor will be more vegetable-forward but still delicious.
Why does my gravy taste like raw flour? The roux was not cooked long enough. Make sure to cook the butter and flour mixture for at least 1 to 2 minutes, until it is bubbling and slightly golden, before adding the liquid.
Can I use cornstarch instead of flour? Yes. For every 1 tablespoon of flour, substitute 1 teaspoon of cornstarch mixed with 2 tablespoons of cold water. Add the slurry at the end and simmer for 1 minute to activate the thickening. Cornstarch gives a clearer, glossier gravy.
Related
- Sugar Cookie Pie Crust: Easy No-Roll Recipe
- Sugar Cookie Meme: The Viral Recipe Explained
- Sugar Cookie Milk Recipe: Cozy Drink
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).