Homemade Chicken Gravy

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Preparation time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Yield: 2 cups

Ingredients:
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. all-purpose flour
  • 1 1/2 Tbsp. cornstarch
  • 2 cups low sodium chicken broth (less if using drippings, see directions)
  • 1 tsp. chicken bouillon (see notes)
  • 1 tsp. garlic powder
  • 1 tsp. dried parsley
  • 1/2 tsp. onion powder
  • 1/4 tsp. dried oregano 
  • 1/4 tsp. paprika
  • 1/8 tsp. pepper
  • 1/8 tsp. dried thyme
  • Salt, to taste

Directions:
If Using Drippings (Optional)
  1. 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 (helps to pop it in the fridge or freezer). 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.
  2. 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.
Gravy:
  1. Whisk the cornstarch and broth together in liquid measuring cup or bowl until smooth; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Taste and season with salt and pepper to taste.
  6. 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.
  • For 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.
  • For 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.

How to store and reheat:
  • How to store: store leftovers in an airtight container in the refrigerator for up to 4 days.
  • How to freeze: 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.
  • How to reheat: 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.

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