How to Make Chicken Gravy Out of Chicken Broth?
Transforming chicken broth into delicious gravy is surprisingly simple. You achieve this by creating a roux, a mixture of equal parts fat and flour, and then whisking in your broth. This creates a thick, flavorful sauce perfect for chicken, potatoes, or anything else that needs a gravy boost.
The Allure of Homemade Chicken Gravy
Homemade chicken gravy elevates any meal. It’s far superior to store-bought varieties, offering a richer flavor and a more satisfying texture. The aroma alone can transform your kitchen into a cozy haven. Beyond the taste, making your own gravy gives you complete control over the ingredients, allowing you to customize it to your exact preferences and dietary needs. Plus, it’s a fantastic way to use leftover chicken broth.
Essential Ingredients and Equipment
Making chicken gravy requires only a handful of readily available ingredients and common kitchen tools:
- Chicken Broth: The star of the show. Homemade or store-bought, low-sodium is preferable to control salt levels.
- Fat: Butter, chicken fat (from roasting a chicken), or even olive oil will work. Butter adds richness and a classic flavor.
- Flour: All-purpose flour is the standard choice, but gluten-free blends can be substituted.
- Salt and Pepper: Essential for seasoning.
- Optional Flavor Enhancers: Garlic powder, onion powder, poultry seasoning, fresh herbs (thyme, rosemary), a splash of cream or sherry.
- Whisk: Crucial for creating a smooth gravy and preventing lumps.
- Saucepan: Choose a saucepan with a heavy bottom for even heat distribution.
- Measuring Cups and Spoons: For accurate ingredient measurement.
The Simple Gravy-Making Process: A Step-by-Step Guide
Creating delicious chicken gravy from broth involves a few simple steps:
- Prepare the Roux: In the saucepan, melt the fat (butter or chicken fat) over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates the roux, the thickening agent. The roux should be pale and smooth.
- Gradually Add the Broth: Slowly pour in the chicken broth, about 1/2 cup at a time, whisking constantly to prevent lumps. Ensure each addition of broth is fully incorporated before adding more.
- Simmer and Thicken: Bring the gravy to a simmer, then reduce the heat to low. Continue to simmer, stirring occasionally, until the gravy reaches your desired thickness. This usually takes 5-10 minutes.
- Season to Taste: Season with salt and pepper to taste. Add any optional flavor enhancers (garlic powder, herbs, etc.) during the simmering process.
- Strain (Optional): For an exceptionally smooth gravy, strain it through a fine-mesh sieve before serving. This removes any remaining lumps.
Common Pitfalls and How to Avoid Them
- Lumpy Gravy: This is the most common problem. To prevent it, whisk the broth in very slowly and constantly as you add it to the roux. If lumps do form, use an immersion blender to smooth them out, or strain the gravy.
- Thin Gravy: The gravy may be too thin if you didn’t use enough flour or if you didn’t simmer it long enough. To thicken it, make a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Whisk the slurry into the simmering gravy and cook for a few minutes until it thickens.
- Bland Gravy: Chicken broth can sometimes be lacking in flavor. Taste and adjust the seasoning with salt, pepper, and other flavor enhancers. Chicken bouillon cubes or a dash of Worcestershire sauce can also boost the flavor.
- Burnt Roux: Overheating the roux can result in a burnt, bitter flavor. Keep the heat at medium and stir constantly to prevent scorching.
Variations and Creative Twists
While the classic recipe is fantastic, there’s room for experimentation.
- Herb-Infused Gravy: Add fresh herbs like thyme, rosemary, or sage to the simmering gravy for an aromatic twist.
- Mushroom Gravy: Sauté sliced mushrooms in butter before making the roux for a savory, earthy gravy.
- Creamy Gravy: Stir in a splash of heavy cream or half-and-half towards the end of the cooking process for a richer, creamier gravy.
- Wine-Infused Gravy: Add a splash of dry sherry or white wine to the gravy while it’s simmering for added depth of flavor.
| Variation | Key Ingredient Added | Flavor Profile |
|---|---|---|
| Herb-Infused | Fresh thyme, rosemary, or sage | Aromatic, Fresh |
| Mushroom | Sautéed sliced mushrooms | Savory, Earthy |
| Creamy | Heavy cream or half-and-half | Rich, Velvety |
| Wine-Infused | Dry sherry or white wine | Complex, Sophisticated |
Frequently Asked Questions (FAQs)
H4 Can I use gluten-free flour for chicken gravy?
Yes, you can absolutely use gluten-free flour. Ensure you use a gluten-free all-purpose blend designed for baking, as some blends may not thicken as effectively as wheat flour. You might need to adjust the amount slightly to achieve the desired consistency.
H4 How can I make chicken gravy without butter?
You can substitute butter with other fats like chicken fat (rendered from a roasted chicken), olive oil, or vegetable oil. Each fat will impart a slightly different flavor to the gravy. Chicken fat will provide the most authentic and flavorful result.
H4 What is the best way to store leftover chicken gravy?
Allow the gravy to cool completely before storing it in an airtight container in the refrigerator. It will keep for 3-4 days.
H4 How do I reheat chicken gravy?
Reheat the gravy in a saucepan over low heat, stirring occasionally. If it’s too thick, add a little chicken broth or water to thin it out. You can also reheat it in the microwave, but be sure to stir it frequently to prevent splattering.
H4 Can I freeze chicken gravy?
Yes, chicken gravy can be frozen, but the texture may change slightly upon thawing. To minimize this, cool the gravy completely and store it in a freezer-safe container. It will keep for up to 3 months. Thaw it in the refrigerator overnight before reheating.
H4 How do I fix gravy that is too salty?
If your gravy is too salty, add a small amount of acid, such as a teaspoon of lemon juice or vinegar. You can also add a peeled and quartered potato to the gravy while it simmers, as the potato will absorb some of the excess salt. Remove the potato before serving.
H4 My gravy is too dark. What did I do wrong?
The most common cause of overly dark gravy is burning the roux. Be sure to keep the heat at medium and stir the roux constantly to prevent it from browning too much. You can also start with a lighter-colored fat like butter instead of rendered chicken fat.
H4 Can I add milk instead of broth to chicken gravy?
While you can use milk, it will change the flavor and color of the gravy. It will create a creamier, lighter-colored gravy. For a richer flavor, consider using half-and-half or heavy cream instead of milk.
H4 How do I know when the gravy is thick enough?
The gravy should be thick enough to coat the back of a spoon. When you run your finger through the gravy on the spoon, the line should remain distinct. It will also thicken slightly as it cools.
H4 What’s the difference between gravy and sauce?
Gravy is typically made from the juices released during cooking meat, combined with a thickening agent like flour or cornstarch. Sauce is a more general term for a liquid accompaniment to food, and can be made from a wider range of ingredients.
H4 Can I make gravy in advance?
Yes, you can make the gravy a day or two in advance. Store it in the refrigerator and reheat it before serving. You may need to add a little broth or water to thin it out as it thickens upon cooling.
H4 What are some good herbs to use in chicken gravy?
- Thyme, rosemary, and sage are all excellent choices* for chicken gravy. You can use fresh or dried herbs, but fresh herbs will provide a more vibrant flavor. Start with a small amount and add more to taste.