Chicken Gravy Recipe No Drippings Needed

If you happen to have drippings at home, even better. This recipe can be easily adapted to incorporate them in.

Chicken Gravy

Knowing how to make chicken gravy that tastes this good, in a matter of minutes, is a dangerous skill for me to have. The seasoning combination is perfect and tastes great with creamy mashed potatoes, roast chicken, poutine, or even mashed potato casserole with crispy chicken. The ingredient list is short and simple, and that’s all you really need for a good chicken gravy recipe. Don’t miss my secret ingredient below, you might be surprised by what it is, but I’m sure you have some at home! PS- This recipe is in The Cozy Cookbook on page 241!

How to Make It

See recipe card below for ingredient quantities and full written instructions Add chicken broth to a saucepan. Add the soy sauce. You’ll never know it’s in there, except that it enhances the flavor of the gravy and adds umami.

Add the seasonings and stir to combine. Bring to a boil.

Add the cornstarch + COLD water Mixture. The cold water helps prevent lumps from forming when added to liquid. Whisk continuously as you add it. Reduce heat and simmer until thickened. Remove from heat. Swirl in a Tablespoon of COLD unsalted butter for a smooth, velvety finish. This is a technique that chefs use called “monter au beurre”.

Pro Tip: If a darker color is preferred, add 1-2 drops of Kitchen Bouquet browning and seasoning sauce.

Making Gravy with a Roux vs. a Slurry

This recipe uses a slurry to thicken the gravy by combining Cornstarch + Cold Water and pouring it into the boiling liquid while whisking continuously. This thickens the gravy. If we were to use a roux, we would be combining flour and butter in the pan at the beginning of the cooking process. I chose to use a slurry for this recipe because we add cold butter to the gravy at the end for a smooth finish and I wanted to avoid having too much butter flavor by starting with a roux at the beginning.

How to Make it With Drippings

If you make anything that results in having meat drippings at the end, whether it’s pork, chicken, or beef, be sure to save them for this gravy. You can always freeze the drippings until you’re ready to use them. If you have drippings, simply add them in along with the chicken broth, which will give you even more gravy. You can also measure out your drippings and top it off with enough broth to make 2 cups total. Bouillon may not be needed if drippings are being used—taste first and add if necessary.

Adding Soy Sauce to Gravy

Soy Sauce is a great ingredient to add to gravy because it enhances the other flavors and adds umami. You won’t be able to detect it, it will just make the gravy taste great. You can also use Worcestershire Sauce if needed.