All you need are 7 simple ingredients to make this Easy Homemade Chicken Gravy recipe. Plus, you don’t even need pan drippings to make it. It’s a great recipe if you are serving a rotisserie chicken or roasted chicken and you don’t have drippings from cooking it.
Making gravy can be intimidating, but it doesn’t have to be. Once you master the technique you’ll be making all kinds of gravy. You can make gravy with or without meat drippings to enjoy on bread (Lee’s favorite), toast, biscuits, potatoes or meat.
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Ingredients
See recipe card for exacta amounts.
Ingredient Notes
chicken broth – we use Swanson 33% Less Sodium Chicken Broth. Homemade broth or homemade stock are also great options if you happen to have some. We take the short cut by using store-bought stock pretty much every time.
chicken bouillon – I use bouillon granules to substitute the flavor I would get from chicken drippings. A bouillon cube can be used instead of the granules.
butter – we keep unsalted butter on-hand and because the broth and bouillon have sodium, we especially like unsalted for this.
milk – I add just a bit of whole milk to make our gravy nice and creamy. It can be left out for a thinner, clearer gravy.
flour – regular white all-purpose flour works best and I have never made it using any other type.
seasonings – while this dish has a fair amount of sodium we still add a little table salt and black pepper for extra flavor.
Special Ingredient Note – To make beef gravy just use beef broth or beef stock and beef bouillon instead of chicken.
How to make easy chicken gravy recipe without drippings
- Melt butter in a medium saucepan over medium heat.
- Add the flour, salt and pepper to the melted butter to make a smooth paste, cook whisking constantly for about 1-2 minutes until bubbly.
- Slowly add the chicken broth and milk, when combined add the bouillon granules; continue to cook over medium to medium high heat, whisking constantly until the mixture reaches to the desired thickness, about 5 minutes.
Optional ingredients
Our favorite way to make this gravy is with simple seasonings. The end result is a creamy and flavorful gravy. If you want to additional flavor about a 1/4 – 1/2 teaspoon of onion powder, garlic powder, or poultry seasoning can be added. Dried herbs such as thyme, rosemary or sage can be added, anywhere from 1/4 to 1/2 teaspoon.
What is the perfect consistency for gravy?
While this is personal preference, good gravy should be thick enough to coat the back of a spoon and if you run your finger down the middle it will leave a trail. Broth or stock based gravy is typically a little thinner than milk based gravy.
Is chicken broth the same as chicken stock?
Chicken stock is typically made using the bones and chicken broth is made using the meat. Both are cooked using vegetables, such as onion, carrot and celery. Generally stock is made without seasoning and broth usually has at least salt and pepper. Broth and stock can be used interchangeably without much difference to the finished dish.
Storage and reheating
Store leftover gravy in an airtight container in the refrigerator for about 3 days. Freeze for 4-6 months, a freezer bag works great. It can be reheated in the microwave but I find it heats up better on the stove-top over medium-low heat, stirring often.
Make these gravy recipes next!
The Bacon Gravy post has a short video that demonstrates how to make gravy, so check that out for visual aid!
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Chicken Gravy – no drippings
Ingredients
- 1/4 cup butter
- 1/4 cup flour
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 can chicken broth 14.5 oz
- 1/4 cup milk
- 1 tsp chicken bouillon granules
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Instructions
- Melt butter in a medium saucepan over medium heat.
- Add flour, salt and pepper to melted butter, cook whisking constantly for about 1-2 minutes until bubbly.
- Slowly add chicken broth and milk, when combined add bouillon granules; continue to cook over medium to medium high heat, whisking constantly until the mixture thickens to the desired consistency, about 5 minutes.
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