How To Make Chicken Gravy With Chicken Broth

Simple recipe for how to make easy chicken gravy without drippings. How to turn broth into a delicious homemade gravy in minutes!

My husband introduced me to the world of gravy when we got married. I grew up eating biscuits and gravy; but other special gravies like brown gravy, chicken stock gravy, ham gravy, and turkey gravy were reserved for holidays like Thanksgiving, Christmas, and Easter dinner.

Chicken gravy without drippings is especially easy to make, so it makes an easy addition to any family meal with all the meat and potatoes. It's also a fantastic addition to a mashtini bar or baked potato bar if you happen to be entertaining guests or hosting a dinner party.

All you need to make chicken gravy from broth are 6 simple ingredients you likely already have in your pantry. 3 of those ingredients are seasonings, just onion powder, salt, and pepper.

You can make this chicken gravy from bouillon or from broth. Only difference is you'll need to mix the bouillon into broth before you begin cooking.

So gather your ingredients and let's make some delicious gravy.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you'd rather skip all of my gravy making tips, important info for this recipe, and similar recipe ideas – and get straight to the chicken gravy recipe – just scroll down to the bottom, where you'll find a printable recipe card.

LET'S TALK INGREDIENTS

chicken gravy ingredients, including chicken broth, black pepper, salt, water, onion powder, and all-purpose flour on white marble countertop with black whisk

Chicken Broth: Like I mentioned above, you can use straight up chicken broth, including bone broth. Or you can mix bouillon into broth and make your gravy with that bouillon broth. You can also use homemade chicken stock to make this gravy.

Onion Powder: Here's a little tip. I haven't been able to find a gluten-free onion powder in store. You'd think all seasonings are gluten-free, but they are not. So I took a little bit of dried minced onion we had on hand and crushed it into onion powder.

All-Purpose Flour: I tried making this with corn starch; it did not go well. So my advice is to stick with flour. Flour makes a silky, smooth gravy. And yes, you can use a good gluten-free flour instead.

Salt and Pepper: These are really only added to taste. I've found I need quite a bit of salt, but I only add a dash of black pepper.

Keep in mind, all of the ingredients and ingredient amounts you'll need are in theprintable recipe card below.

Medium Sauce Pan

Whisk and Heat-Resistant Spatula

Liquid Measuring Cup – This is really handy for whisking together the slurry.

Gravy Boat

HOW TO MAKE EASY CHICKEN GRAVY WITHOUT DRIPPINGS

For this gravy, I prefer to make a slurry over a roux. It's part of prepping and gathering my ingredients together so I'm ready for each step along the way.

MAKE A SLURRY FIRST…

To make the slurry, whisk together the water and flour, making sure there are no lumps and no flour sticking to the bottom of your bowl or measuring cup. Then just set your slurry aside 'til you need it.

chicken gravy slurry in Pyrex glass measuring cup with black whisk

Making a slurry allows us to add flour to our gravy without adding any lumps, ensuring a lump-free gravy.

THEN MAKE THE GRAVY…

Add chicken broth to a medium sauce pan, and bring to a boil over medium heat.
Whisk in the onion powder, cooking another 1 to 2 minutes.
Now whisk your slurry mixture into the boiling broth, stirring constantly 'til the gravy thickens; it will start to thicken right away. If, for some reason, your gravy is too thin and not thickening up enough, you can whisk another tablespoon of flour into just a little bit of water (making another slurry), and add that to your gravy to help it thicken up more.
Add salt and pepper, to taste.

steps for how to make chicken gravy from broth in sauce pan, including boiling broth, adding onion powder, stirring in slurry, and whisking 'til thickens

Then serve the gravy while warm with your dinner. It's a good idea to make gravy just before you're ready to eat.

FAQ:

How should I store chicken gravy?

Store in the fridge in an airtight container. Chicken gravy will keep in the fridge for just a couple days. The gravy can be reboiled for 2 minutes and then stored for an additional couple of days.

Can you freeze leftover gravy?

Yes, you can store a flour-based chicken gravy in the freezer for up to 4 months.
Store in an airtight container or freezer bag. Just be sure to allow enough time to thaw in the fridge before serving.

How do I re-heat gravy?

You can re-heat gravy on the stove top in a sauce pan, stirring frequently until hot. Or you can re-heat in a microwave at 30 second intervals, stirring in between 'til heated.

Can I make gluten-free gravy?

Yes. Gluten-free flour works like a charm with this gravy. Just make sure to check all your other ingredient labels to make sure they are truly gluten-free, as well, especially seasonings.

What should I do if my gravy is too thick?

Add chicken broth or water 1/2 cup at a time until your gravy is the desired consistency. Keep in mind, adding liquid may necessitate adding a bit more seasoning, as well, especially salt and pepper.

chicken gravy poured over mashed potatoes on gray plate with shredded chicken and green peas

GOOD RECIPES TO MAKE WITH CHICKEN GRAVY:

KFC potato bowl
Homemade mashed potatoes
Baked potatoes
Oven roasted pork roast
Roasted pork tenderloin

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▢ 1/4 cup water
▢ 3 tablespoons all-purpose flour*
▢ 2 cups chicken broth
▢ 1 teaspoon onion powder
▢ Salt to taste
▢ 1/8 teaspoon ground black pepper

To make the slurry, whisk together the water and flour, making sure there are no lumps and no flour sticking to the bottom of your bowl or measuring cup. Then just set your slurry aside 'til you need it.
Add chicken broth to a medium sauce pan, and bring to a boil over medium heat.
Whisk in the onion powder, cooking another 1 to 2 minutes.
Now whisk your slurry mixture into the boiling broth, stirring constantly 'til the gravy thickens; it will start to thicken right away. If, for some reason, your gravy is too thin and not thickening up enough, you can whisk another tablespoon of flour into just a little bit of water (making another slurry), and add that to your gravy to help it thicken up more.
Add salt and pepper, to taste.
Then serve the gravy while warm with your dinner. It's a good idea to make gravy just before you're ready to eat.

*You can use a good gluten-free flour instead.

How should I store chicken gravy?

Store in the fridge in an airtight container. Chicken gravy will keep in the fridge for just a couple days. The gravy can be reboiled for 2 minutes and then stored for an additional couple of days.

Can you freeze leftover gravy?

Yes, you can store a flour-based chicken gravy in the freezer for up to 4 months. Store in an airtight container or freezer bag. Just be sure to allow enough time to thaw in the fridge before serving.

How do I re-heat gravy?

You can re-heat gravy on the stove top in a sauce pan, stirring frequently until hot. Or you can re-heat in a microwave at 30 second intervals, stirring in between 'til heated.

What should I do if my gravy is too thick?

Add chicken broth or water 1/2 cup at a time until your gravy is the desired consistency. Keep in mind, adding more liquid may necessitate adding a bit more seasoning, as well, especially salt and pepper.

Serving: 1 g | Calories: 10 kcal | Carbohydrates: 2 g | Cholesterol: 1 mg | Sodium: 203 mg