This Homemade Chicken Gravy is made without drippings, but you can also use this recipe to add to the gravy that you’ve already made. It’s a great way to extend the gravy to feed a bigger crowd, or a great recipe to go over mashed potatoes, chicken, or turkey.
Homemade Chicken Gravy
This is a great way to add to your gravy or make it from scratch without the drippings.
What I love about this recipe:
- It’s simple to make with very few ingredients
- Only five ingredients
- A great way to add flavor to mashed potatoes or chicken you brought home from the store
- This is a great gravy for an open-faced turkey sandwich
- Make this to go with Thanksgiving leftovers
- It’s a great make-ahead recipe
Make Ahead and Storage:
Can you make gravy ahead of time?
Yes! You can make this gravy a few days in advance. Simply warm it up on your stovetop with the lid on your saucepan over low to medium heat
Can you Freeze Gravy?
Yes! Gravy should be completely cooled down before freezing. Freeze it in ice cube trays, freezer bags, or containers. You can freeze gravy for a few months
What Can I Use this Gravy For?
- Serve over mashed potatoes
- Use as a gravy for turkey roll-ups
- A great sauce for an open-faced turkey sandwich
- A gravy for fried chicken
- Serve over meatloaf
- A great sauce for egg noodles and cooked chicken breast
What Can I Add to Bland Chicken or Turkey Gravy for Flavor?
My go-to seasoning for a bland gravy is a bouillon cube. You can also add salt, garlic powder, onion powder, and mustard powder for extra seasoning
Tips and Tricks
- a roux is made from equal amounts of melted butter and flour mixed together
- if you get lumps in your gravy, which happens quite often, use a strainer to strain them out of the gravy for a smooth and delicious gravy
Are you ready to make this delicious gravy? Let’s make sure you have everything you need:
- unsalted butter – I like to use unsalted butter to have better control over the flavoring
- all-purpose flour – this will be added to the melted butter to make a roux that you will thin out for gravy
- water – this will be used to thin the roux out. Remember to whisk this as you are adding it to help prevent lumps
- chicken flavored bouillon cubes – you can use chicken broth in place of the cubes plus water, but I really think the concentrated flavor of the cubes makes a better flavor
- rotisserie chicken seasoning – you can find this in most grocery stores by the spices. It adds another depth of flavor to your gravy
How do you make gravy without drippings?
- in a nonstick skillet, iron skillet, or saucepan, over medium heat make a roux with melted butter and flour
- add water and whisk constantly to thin out the gravy
- once you have it thinned out add the bouillon and seasoning for flavor
- continue to whisk until the bouillon is dissolved and the gravy has thickened
- if necessary, strain lumps from the gravy