Chicken Gravy Recipe

A ladle scooping chicken gravy up from a gravy boat.

Learn how to make the BEST chicken gravy without drippings! OR, easily adapt this recipe to include them. Combined with a secret ingredient and simple seasonings, you'll have homemade gravy on the table in minutes.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American

Servings:

Calories: 65kcal

Author: Stephanie

Ingredients

2 cups chicken broth
1 chicken bouillon cube or 1 tsp better than bouillon
1 teaspoon low sodium soy sauce you can’t taste it, but it enhances the flavors
1 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon EACH: dried thyme, ground sage
1/4 cup cold water
3 tablespoons cornstarch
1 Tablespoon cold butter

Instructions

Add the chicken broth, soy sauce, bouillon, and seasonings to a medium pot.
Combine the cold water and cornstarch in a small Tupperware with a lid. Shake to combine.
Bring gravy to a boil and whisk in the cornstarch mixture. Reduce heat to medium low. Continue to whisk to ensure that it blends in smoothly.
Let it gently simmer until its of desired thickness. The longer it simmers, the thicker and more concentrated it will be.
Remove from heat. Swirl in one tablespoon cold butter just before serving. This adds a silky, velvety finish.
Pro Tip: If a darker color is preferred, add 1-2 drops of Kitchen Bouquet browning and seasoning sauce.

Notes

Pro Tips:

If you have drippings: simply add them in along with the chicken broth, which will give you even more gravy. You can also measure out your drippings and top it off with enough broth to make 2 cups total. Bouillon may not be needed if drippings are being used—taste first and add if necessary.
Add-ons: Adding sliced onions and smashed garlic cloves are a great way to infuse more flavor into your gravy as it simmers! (Remove at the end before serving.)
Sodium Preference You may want to consider using reduced sodium chicken broth/bouillon if preferred.
This recipe is in The Cozy Cookbook on page 241!

Nutrition