How to Make Chicken Gravy Out of Broth

By Kim Dieter

Things You'll Need

  • Medium saucepan

  • Whisk

  • Measuring spoons

  • Recipe one:

  • 1 1/2 cups chicken broth

  • 3 tbsp. vegetable oil or oil from frying chicken

  • 3 tbsp. all purpose flour

  • 1 1/2 tsp. chopped, fresh thyme

  • 1 tsp. lemon juice

  • Salt and pepper to taste

  • Recipe two:

  • 1/4 cup cooking juices from roast chicken

  • 3 cups chicken broth

  • 1/4 cup heavy cream

  • 2 1/2 tbsp. all-purpose flour

  • Salt and pepper to taste

  • Small bowl

The juices at the bottom of the baking pan add flavor to chicken gravy.

Chicken gravy completes a meal. Pour it over mashed potatoes and roast chicken to add flavor and texture. Dribble it on sliced chicken and bread for a hot sandwich. Use chicken gravy as a dipping sauce for chicken strips or baked potato wedges. Chicken broth is easy to make at home and offers a richer taste than store-bought gravy. The base of any good chicken gravy is the broth, whether that's from a can, a box or from scratch. Homemade gravy takes just a few minutes to make.

Recipe One

Step 1

Fry chicken in hot oil. Pour 3 tbsp. of the cooking oil into the saucepan. The cooking oil adds flavor to the gravy. If the chicken cooking oil is not available, use vegetable oil.

Step 2

Place saucepan over medium-high heat until warm. Whisk in flour. Cook until golden brown, about one to two minutes.

Step 3

Whisk in broth and thyme. Simmer until thickened, about two to three minutes. Stir in lemon juice, salt and pepper.

Recipe Two

Step 1

Bake or roast chicken. Collect the cooking juices from the bottom of the baking pan. Skim and discard the fat from the cooking juices.

Step 2

Place the cooking juices and 2 3/4 cups chicken broth in the saucepan. Bring to a boil.

Step 3

Whisk remaining 1/4 cup chicken broth with cream and flour in a small bowl. Whisk mixture into boiling chicken broth until smooth. Add salt and pepper.

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