How to make delicious chicken gravy from bouillon, no drippings needed! You can make this easy gravy recipe last minute to go with dinner, and it only takes 6 simple ingredients you probably already have in your pantry!
My husband introduced me to the world of gravy when we got married. I grew up eating biscuits and gravy; but other special gravies like brown gravy, chicken stock gravy, ham gravy, and turkey gravy were reserved for holidays like Thanksgiving, Christmas, and Easter dinner.
Chicken gravy without drippings is especially easy to make, so it makes the perfect addition to an Instant Pot whole chicken. You can also pair it with baked chicken drumsticks or whole chicken in the CrockPot. It’s also a fantastic addition to a mashtini bar or baked potato bar if you happen to be entertaining guests or hosting a dinner party.
Why You’ll Love Making Gravy with Chicken Broth
- All you need to make chicken gravy from broth are 6 simple ingredients you likely already have in your pantry. 3 of those ingredients are seasonings, just onion powder, salt, and pepper.
- As I mentioned above, it’s really easy to make and only takes a few minutes.
- You can make this chicken gravy with bouillon or from broth. Only difference is you’ll need to mix the bouillon into broth before you begin cooking.
Ingredients and Substitutions Notes:
To make this chicken gravy recipe, you’ll need 6 simple ingredients. Gather your ingredients and let’s make some delicious gravy.
- Chicken Broth: Like I mentioned above, you can use straight up chicken broth, including bone broth. Or since bouillon is basically dehydrated broth, you can just mix bouillon into broth and make your gravy with that bouillon broth. You can also use homemade chicken stock to make this gravy.
- Onion Powder: Here’s a little tip. I haven’t been able to find a gluten-free onion powder in store. You’d think all seasonings are gluten-free, but they are not. So I took a little bit of dried minced onion we had on hand and crushed it into onion powder.
- Water
- All-Purpose Flour: I tried making this with corn starch; it did not go well. So my advice is to stick with flour. Flour makes a silky, smooth gravy. And yes, you can use a good gluten-free flour instead.
- Salt and Pepper: These are really only added to taste. I’ve found it needs quite a bit of salt, but I only add a dash of black pepper.
How to Make Chicken Gravy from Bouillon
For this gravy, I prefer to make a slurry over a roux. It’s part of prepping and gathering my ingredients together so I’m ready for each step along the way.
If I were making a roux, I would melt butter in my pan and then whisk flour into the butter, cooking the mixture. Instead I prefer to just mix my thickening agent, in this case flour, with water before starting the process of cooking the gravy… It works for me, and I know it’ll work well for you too.
How to Make the Slurry
To make the slurry, whisk together the water and flour, making sure there are no lumps and no flour sticking to the bottom of your bowl or measuring cup. Then just set your slurry aside ’til you need it.
Making a slurry allows us to add flour to our gravy without adding any lumps, ensuring a lump-free gravy.
Then Make the Gravy
- Add chicken broth to a medium sauce pan, and bring to a boil over medium heat.
- Whisk in the onion powder, cooking another 1 to 2 minutes.
- Now whisk your slurry mixture into the boiling broth, stirring constantly ’til the gravy thickens; it will start to thicken right away. If, for some reason, your gravy is too thin and not thickening up enough, you can whisk another tablespoon of flour into just a little bit of water (making another slurry), and add that to your gravy to help it thicken up more.
- Add salt and pepper, to taste.
Then serve the gravy while warm with your dinner. It’s a good idea to make gravy just before you’re ready to eat.
Expert Tips and Recipe FAQs:
Store in the fridge in an airtight container. Chicken gravy will keep in the fridge for 2-3 days.
Yes, you can store a flour-based chicken gravy in the freezer for up to 4 months.
Store in an airtight container or freezer bag. Just be sure to allow enough time to thaw in the fridge before serving.
You can re-heat gravy on the stovetop in a sauce pan, stirring frequently until hot. Or you can re-heat in a microwave at 30 second intervals, stirring in between ’til heated. If the gravy is really thick after cooling, you may need to add just a little bit of water to thin it out a bit.
Yes. Gluten-free flour works like a charm with this gravy. Just make sure to check all your other ingredient labels to make sure they are truly gluten-free, as well, especially seasonings.
Add chicken broth or water 1/2 cup at a time until your gravy is the desired consistency. Keep in mind, adding liquid may necessitate adding a bit more seasoning, as well, especially salt and pepper.
Good Recipes to Make with Chicken Gravy:
If you love this easy chicken gravy recipe as much as I do, you’ll love pairing it with these dishes…
- KFC potato bowl
- Homemade mashed potatoes
- Baked potatoes
- Oven roasted pork roast
- Roasted pork tenderloin
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Chicken Gravy from Bouillon
How to make chicken gravy from bouillon, no drippings needed! Easy recipe you can make last minute to go with dinner. Simple ingredients!
- Medium Sauce Pan
- Whisk
- Heat-Resistant Spatula
- Liquid Measuring Cup
- Gravy Boat
- 1/4 cup water
- 3 tablespoons all-purpose flour*
- 2 cups chicken broth
- 1 teaspoon onion powder
- Salt (to taste)
- 1/8 teaspoon ground black pepper
To make the slurry, whisk together the water and flour, making sure there are no lumps and no flour sticking to the bottom of your bowl or measuring cup. Then just set your slurry aside 'til you need it.
Add chicken broth to a medium sauce pan, and bring to a boil over medium heat.
- Whisk in the onion powder, cooking another 1 to 2 minutes.
- Now whisk your slurry mixture into the boiling broth, stirring constantly ’til the gravy thickens; it will start to thicken right away. If, for some reason, your gravy is too thin and not thickening up enough, you can whisk another tablespoon of flour into just a little bit of water (making another slurry), and add that to your gravy to help it thicken up more.
- Add salt and pepper, to taste.
- Then serve the gravy while warm with your dinner. It’s a good idea to make gravy just before you’re ready to eat.
*You can use a good gluten-free flour instead.
Store leftover chicken gravy in the fridge in an airtight container. It will keep in the fridge for 2-3 days.
You can re-heat gravy on the stovetop in a sauce pan, stirring frequently until hot. Or you can re-heat in a microwave at 30 second intervals, stirring in between ’til heated. If the gravy is really thick after cooling, you may need to add just a little bit of water to thin it out a bit.
What should you do if the gravy is too thick?
Add chicken broth or water 1/2 cup at a time until your gravy is the desired consistency. Keep in mind, adding more liquid may necessitate adding a bit more seasoning, as well, especially salt and pepper.
Leave a Reply