This chicken broth-based gravy transforms any meal with its rich, savory depth. I’ve refined this method to ensure a smooth, lump-free consistency every time.
The foundation is simple: pan drippings, chicken broth, and a well-made roux. This combination creates a velvety texture that clings perfectly to mashed potatoes, roasted meats, or biscuits.
What sets this gravy apart is its balance—neither too thick nor too thin, with just enough seasoning to enhance without overpowering. It’s a versatile base that adapts to any dish.
Ready in 15 minutes, this gravy will become your go-to for elevating home-cooked meals.
Ingredients for Gravy Recipe with Chicken Broth
A smooth, velvety gravy built on chicken broth and pan drippings for depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Pan Drippings 🍗 | ½ cup | From roasted chicken or turkey |
| Unsalted Butter 🧈 | 4 tbsp | For roux base |
| All-Purpose Flour 🌾 | ¼ cup | For thickening roux |
| Chicken Broth 🥣 | 2 cups | Low-sodium preferred for control |
| Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarse grind for texture |
| Garlic Powder 🧄 | ¼ tsp | For depth of flavor |
| Onion Powder 🧅 | ¼ tsp | Complements savory base |
| Worcestershire Sauce 💧 | 1 tsp | Adds umami complexity |
| Heavy Cream 🥛 | ¼ cup | Optional for richer finish |
The pan drippings are non-negotiable for authentic flavor. Use low-sodium chicken broth—Swanson or Pacific Foods are reliable brands—to control seasoning precisely. For the roux, unsalted butter lets you adjust salt levels without restriction. If you’re making this for Thanksgiving, save those turkey drippings (the good stuff, not the burnt bits). A heavy-bottomed saucepan prevents scorching during the roux stage.
No pan drippings? Substitute with 1 tbsp soy sauce for umami depth. Vegetable broth works in a pinch, but chicken broth delivers the intended richness. For a gluten-free version, cornstarch slurry at half the amount replaces flour. The Worcestershire can be omitted, but it adds a subtle complexity that’s worth the splash. Heavy cream is optional but recommended for special occasions.
Gravy thickens as it cools, so thin with extra broth if needed. Store in an airtight container in the fridge for up to 4 days. Reheat gently to avoid breaking the emulsion. For longer storage, freeze for up to 3 months—portion into ice cube trays for easy use.
Why You’ll Love This Recipe
- One Pot Wonder: I just use the pan drippings and whisk in the flour—no extra bowls, no fuss.
- Rich & Savory: The chicken broth adds a depth that makes every bite feel like a Sunday dinner.
- Pairs With Everything: I drizzle it over mashed potatoes, roasted chicken, even turkey sandwiches.
- Budget Stretcher: Honestly, it costs pennies to make but tastes like a gourmet touch.
Step-by-Step Instructions for Gravy With Chicken Broth
Master the technique for a velvety, lump-free sauce that elevates any meal.
Step 1: Create a Flavorful Roux Base
Place a medium saucepan over medium heat and add the 4 tbsp unsalted butter. Allow it to melt completely, watching for the foam to subside but not brown—this indicates it’s at the right temperature for the next step.
Gradually whisk in the 0.25 cup all-purpose flour until fully incorporated. Continue cooking for 2-3 minutes, stirring constantly, until the mixture turns a light golden color and emits a nutty aroma. This slow cooking removes the raw flour taste and builds the foundation for your gravy.
Step 2: Incorporate Pan Drippings and Broth
Slowly pour in the 0.5 cup pan drippings while whisking vigorously to prevent lumps. The mixture will thicken immediately as the liquid combines with the roux. Keep the heat at medium and maintain constant motion.
Next, gradually add the 2 cups chicken broth, a little at a time, whisking after each addition until smooth. This tempering process ensures a silky texture. Bring the mixture to a gentle simmer, then reduce heat to medium-low and let it cook for 3-4 minutes until slightly thickened.
Step 3: Season and Add Depth of Flavor
Stir in the 0.5 tsp kosher salt, 0.5 tsp freshly ground black pepper, 0.25 tsp garlic powder, 0.25 tsp onion powder, and 1 tsp Worcestershire sauce. Each ingredient enhances the savory profile without overpowering the base.
Taste and adjust seasoning as needed. The gravy should have a balanced, rich flavor that complements rather than dominates. If it’s too thick at this point, you can thin it slightly with a splash of warm broth.
Step 4: Finish with Cream for Richness
Remove the saucepan from heat and stir in the 0.25 cup heavy cream. This adds a luxurious texture and mellows the flavors. Return the pan to low heat and warm through for 1-2 minutes—do not boil, as this can cause the gravy to separate.
The finished gravy should coat the back of a spoon with a smooth, velvety consistency. If it’s too thin, simmer for another minute or two. If lumps appear despite your efforts, strain through a fine-mesh sieve for a perfectly smooth result.
Pro Tips For Making Gravy Recipe With Chicken Broth
- Skim the Drippings: Before making the roux, pour your pan drippings through a fine-mesh strainer to remove any bits that might burn and ruin the gravy. I learned this the hard way after ending up with a lumpy, bitter mess.
- Equal Parts Butter and Flour: Use a 1:1 ratio of unsalted butter to all-purpose flour by weight for the roux—about 2 tablespoons each for a standard batch. Anything less and your gravy won’t thicken properly.
- Whisk Constantly: Once you add the chicken broth to the roux, whisk nonstop over medium heat until it thickens. After burning three batches, I finally figured out that walking away even for a second leads to lumps or scorching.
- Season in Stages: Taste and adjust the kosher salt after the gravy thickens, not before. The broth’s saltiness varies by brand, and you can always add more, but you can’t take it out.
Make-Ahead Tips for This Dish
Prep Ahead Strategy
You can make the roux up to 2 days in advance and store it in the fridge in an airtight container. This saves time on busy cooking days. I often double my roux batch for the week. 💡
Broth Prep
Use homemade chicken broth if possible, but low-sodium store-bought works well too. I like Swanson or Pacific Foods brands. Pre-measure the 2 cups and keep it at room temperature before starting.
Drippings Storage
If you’re not using drippings immediately, skim off excess fat and store the flavorful liquid in the fridge for up to 3 days. The fat solidifies, making it easy to remove. I use mason jars for this.
Full Gravy Make-Ahead
Complete gravy can be made 1 day ahead. Cool completely, then refrigerate. The flavors deepen overnight. Reheat gently over low heat, adding a splash of broth if needed.
Freezing Tips
Portion cooled gravy into ice cube trays for easy use. Once frozen, transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating. ❄️
Reheating Method
Warm on the stovetop over medium-low heat, stirring frequently. If the gravy separates, whisk in 1 tsp cold water to re-emulsify. Avoid boiling to maintain the silky texture.
Nutrition Facts
Frequently Asked Questions
Can I use store-bought broth instead of homemade?
Use low-sodium chicken broth like Swanson or Pacific Foods for best results. This lets you control the salt level precisely.
How do I fix lumps in my gravy?
Whisk vigorously while adding liquid to prevent lumps. If they form, strain through a fine-mesh sieve for a smooth finish. A splash of cold water can also help re-emulsify.
Can I make this gravy gluten-free?
Yes! Replace flour with a cornstarch slurry (half the amount). Mix 2 tbsp cornstarch with 2 tbsp cold water before adding.
How long can I store leftover gravy?
Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months.
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