Easy Homemade Chicken Gravy
Servings 3 cups +/-
Equipment
- Large saucepan
Ingredients
- 4 tbsp unsalted butter
- 4 tbsp flour
- ¼ tsp onion powder
- ⅛ tsp garlic powder
- ⅛ tsp white pepper
- 3 cups chicken broth
- ½-1 tsp beef base to taste
- Sea salt and freshly cracked black pepper to taste
Instructions
- Melt the butter in a large saucepan over medium heat. Side Note: If you have browned bits in a skillet from cooking chicken, you can start this recipe right in the same skillet, adding the butter to the browned bits and continuing as written. Please note, you will have those bits and pieces in your finished gravy–it will not be perfectly smooth.
- Add the flour, onion powder, garlic powder, and white pepper to the melted butter and stir to make a roux.
- Continue cooking, stirring often, over medium heat for 2-3 minutes, just until the roux begins to brown.
- Slowly whisk the mixture continuously while slowly adding chicken broth to the pan until a smooth liquid forms. Side Note: The key to a smooth gravy is to add the liquid ingredients to the roux slowly, whisking all the while. Take your time; otherwise, the flour reacts quickly to the hot liquid, and clumps will form
- Add the beef base and bring the mixture to a simmer. Continue whisking and heating until the gravy thickens, 2-3 minutes.
- Season to taste with sea salt and freshly cracked black pepper.
- Remove from heat and serve over hot, creamy mashed potatoes.
- Store in an airtight container in the refrigerator for up to 7 days.