Easy Homemade Chicken Gravy
Made with pantry ingredients, this quick and easy homemade chicken gravy is ready in less than 15 minutes and tastes so much better than packaged gravy.
To complete my homemade KFC meal, I needed a homemade chicken gravy recipe to serve over the mashed potatoes I was making. This easy KFC copycat chicken gravy recipe, which I adapted from the Slow-Roasted Italian, can be made with or without chicken drippings and creates a smooth, rich gravy. This gravy recipe uses simple ingredients like butter, chicken broth, seasonings, and beef base, which adds a nice depth of flavor. This tasty chicken gravy was a big hit with my whole family and paired nicely with creamy mashed potatoes, oven-fried chicken, and KFC coleslaw.
Easy Homemade Chicken Gravy
Ingredients:
- 4 tbsp unsalted butter
- 4 tbsp flour
- ¼ tsp onion powder
- ⅛ tsp garlic powder
- ⅛ tsp white pepper
- 3 cups chicken broth
- ½-1 tsp beef base, to taste
- Sea salt and freshly cracked black pepper, to taste
How to Make an Easy Homemade Chicken Gravy:
Melt the butter in a large saucepan over medium heat. Side Note: If you have browned bits in a skillet from cooking chicken, you can start this recipe right in the same skillet, adding the butter to the browned bits and continuing as written. Please note, you will have those bits and pieces in your finished gravy–it will not be perfectly smooth.
Add the flour, onion powder, garlic powder, and white pepper to the melted butter and stir to make a roux.
Continue cooking, stirring often, over medium heat for 2-3 minutes, just until the roux begins to brown.
Slowly whisk the mixture continuously while gradually adding chicken broth to the pan until a smooth liquid forms. Side Note: The key to a smooth gravy is to add the liquid ingredients to the roux slowly, whisking the entire time. Take your time; otherwise, the flour reacts quickly to the hot liquid, and clumps will form.
Add the beef base and bring the mixture to a simmer. Continue whisking and heating until the gravy thickens, 2-3 minutes.
Season to taste with sea salt and freshly cracked black pepper.
Remove from heat and serve over hot, creamy mashed potatoes.
Store in an airtight container in the refrigerator for up to 7 days.
Equipment
Ingredients
- 4 tbsp unsalted butter
- 4 tbsp flour
- ¼ tsp onion powder
- ⅛ tsp garlic powder
- ⅛ tsp white pepper
- 3 cups chicken broth
- ½-1 tsp beef base to taste
- Sea salt and freshly cracked black pepper to taste
Instructions
- Melt the butter in a large saucepan over medium heat. Side Note: If you have browned bits in a skillet from cooking chicken, you can start this recipe right in the same skillet, adding the butter to the browned bits and continuing as written. Please note, you will have those bits and pieces in your finished gravy–it will not be perfectly smooth.
- Add the flour, onion powder, garlic powder, and white pepper to the melted butter and stir to make a roux.
- Continue cooking, stirring often, over medium heat for 2-3 minutes, just until the roux begins to brown.
- Slowly whisk the mixture continuously while gradually adding chicken broth to the pan until a smooth liquid forms. Side Note: The key to a smooth gravy is to add the liquid ingredients to the roux slowly, whisking the entire time. Take your time; otherwise, the flour reacts quickly to the hot liquid, and clumps will form.
- Add the beef base and bring the mixture to a simmer. Continue whisking and heating until the gravy thickens, 2-3 minutes.
- Season to taste with sea salt and freshly cracked black pepper.
- Remove from heat and serve over hot, creamy mashed potatoes.
- Store in an airtight container in the refrigerator for up to 7 days.
Next time I make mash I am heading back here to make this gravy!
Your gravy looks good…I never would have thought to add beef base to chicken gravy. I’ll have to give it a try.
This sounds good. I alwasy make my own gravy, but I roast a bird with vegetables in the pan. They then all get zapped into a gravy when I take the chicken out to rest. This sounds good if not roasting though, I have bookmarked. Thanks, Diane