Best Chicken Gravy Recipe
The perfect compliment to a Sunday dinner, chicken gravy pares well with a huge variety of dishes and this is a recipe for making it entirely from scratch.
Equipment
- 1 3qt Saucepan
- 1 Whisk
- 1 Knife
- Measuring Cups/Spoons
- 1 Gravy Boat (optional)
- 1 Sieve (optional)
Ingredients
- 2 Cups Unsalted** Chicken Broth
- 1/4 Cup All-Purpose Flour
- 1/4 Cup Unsalted Butter
- 1 TSP Iodized Salt**
- 1 TSP Garlic Powder
- 1 TSP Onion Powder
- 1/2 TSP Dried Rosemary
- 1/2 TSP Dried Thyme
- 1/2 TSP Ground Marjoram
- 1/2 TSP Ground White Pepper
Instructions
- Add unsalted butter to 3qt saucepan and warm on medium to medium-low heat until melted.
- Once butter is melted, slowly and gradually add flour while stirring constantly to prevent clumping.
- Once butter and flour are well combined, continue warming on medium to medium-low heat and stirring constantly until it achieves a light brown / beige / blonde color (approx. 6-9 minutes***).
- Once roux has achieved a light brown / beige / brown color, slowly and gradually add chicken broth while stirring constantly to prevent clumping and scorching.
- Once all the chicken broth has been added and well-combined with the roux, add seasonings then stir until well-combined.
- Continue warming gravy on medium to medium-low heat until it reaches desired thickness while stirring frequently.
- Remove gravy from heat and serve immediately.
Video
Notes
**Omit 1 TSP Iodized Salt if using Salted Chicken Broth
***Recipe was tested using an electric stove top. Exact cook times may vary if using a gas or induction stove top.
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