Can I make homemade chicken gravy gluten-free?

Yes. Skip the butter and flour roux entirely. Instead, stir together 2 teaspoons of cornstarch with 2 tablespoons of cold water to make a slurry, then whisk it into simmering chicken broth until thickened. It works just as well and is completely gluten-free.

Why is my gravy lumpy?

Lumps usually form when the broth is added too quickly or the heat is too high. Always pour slowly and whisk the entire time. If lumps do appear, strain the gravy through a fine mesh sieve and continue cooking over low heat until smooth.

Can I use turkey or vegetable broth instead of chicken broth?

Absolutely. This exact roux method works perfectly with turkey broth, vegetable broth, or even a mix of broth and pan drippings. The flavor shifts slightly depending on what you use, but the technique stays exactly the same.

Foolproof Homemade Chicken Gravy Recipe - Rich, Silky and Made From Scratch

Homemade Chicken Gravy

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy homemade chicken gravy is rich, smooth, and full of flavor. Made with a classic roux and chicken broth, with only 21mg sodium per serving.

Author: Emily Rose Carter
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 cups (8 servings) 1x
Category: Sauce, Condiment
Method: Stovetop
Cuisine: American

Ingredients

Scale

3 tablespoons unsalted butter (3/8 stick)
3 tablespoons all-purpose flour
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
2 1/4 cups chicken broth
Kosher salt (to taste)
Ground black pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Melt the butter in a medium saucepan over medium heat.
Whisk in the flour, garlic powder, and onion powder if using. Cook for 1 to 2 minutes, stirring constantly, until the roux darkens slightly and no longer smells like raw flour.
Slowly pour in the chicken broth in a thin, steady stream while whisking continuously until the mixture is completely smooth.
Continue whisking occasionally as the gravy simmers over medium heat for 3 to 5 minutes until it reaches your desired consistency. Whisk in a splash more broth if it gets too thick.
Taste the gravy and season with kosher salt and ground black pepper. Serve warm.

Notes

Always cook the roux for 1 to 2 minutes before adding broth. Skipping this step will leave a raw, pasty flour taste in the finished gravy.
Taste before salting. Sodium levels vary widely between broth brands and the gravy concentrates naturally as it reduces.
For a gluten-free version, skip the roux and whisk a slurry of 2 teaspoons cornstarch and 2 tablespoons cold water into simmering broth until thickened.
Pan drippings from roasted chicken or turkey can replace some or all of the broth for a richer, deeper flavor. Skim excess fat first.

Nutrition

Serving Size: 1/4 cup
Calories: 59 kcal
Sugar: 0.1 g
Sodium: 21 mg
Fat: 5 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0.1 g
Protein: 2 g
Cholesterol: 11 mg

Find it online: https://www.benefitiany.com/homemade-chicken-gravy/