Chicken broth gravy elevates any meal, from roasted chicken to mashed potatoes. This rich and savory sauce is surprisingly simple to make, requiring only a few basic ingredients and a bit of know-how. This comprehensive guide will walk you through the process, answering common questions and ensuring you create a perfect gravy every time.
What You'll Need:
Before we begin, gather your ingredients. You'll need:
- Chicken Broth: The foundation of your gravy. Use homemade broth for the richest flavor, or opt for a high-quality store-bought variety. About 2-3 cups is a good starting point.
- Fat: This is crucial for thickening the gravy. You can use chicken drippings from roasting a chicken (the best option!), melted butter, or rendered chicken fat. Aim for about ¼ - ½ cup.
- Flour: All-purpose flour is standard. Use about 2-4 tablespoons, depending on the desired thickness.
- Seasoning: Salt and freshly ground black pepper are essential. Consider adding herbs like thyme or rosemary for an extra layer of flavor.
Step-by-Step Guide to Making Chicken Broth Gravy:
-
Start with the Fat: In a medium saucepan, melt the fat over medium heat. If using chicken drippings, ensure any browned bits are scraped from the bottom of the pan; these add incredible depth of flavor.
-
Make a Roux: Gradually whisk in the flour, a tablespoon at a time, ensuring no lumps form. Cook the roux for 1-2 minutes, stirring constantly, until it's a light golden brown. This step is key to thickening your gravy. Don't rush it; a properly cooked roux prevents a floury-tasting gravy.
-
Slowly Whisk in the Broth: Gradually pour in the chicken broth, whisking constantly to prevent lumps. Continue whisking until the gravy is smooth and thickened to your desired consistency. If it's too thick, add a little more broth; if it's too thin, continue simmering for a few minutes to reduce.
-
Season and Simmer: Season generously with salt and pepper. Add any other desired herbs or spices. Let the gravy simmer for a few minutes to allow the flavors to meld.
-
Strain (Optional): For a smoother gravy, strain it through a fine-mesh sieve to remove any lumps or herbs.
-
Serve Immediately: Chicken broth gravy is best served immediately, while it's still hot and flavorful.
Frequently Asked Questions:
How do I thicken chicken gravy without flour?
While flour is the traditional thickener, you can use cornstarch as an alternative. Mix 1-2 tablespoons of cornstarch with a little cold water to create a slurry, then whisk it into the simmering broth. Cook until thickened. Note that cornstarch-thickened gravy has a slightly different texture than flour-thickened gravy.
Can I make chicken gravy ahead of time?
It's best to make chicken gravy just before serving. However, you can make it ahead of time and reheat it gently on the stovetop, but the texture might change slightly.
How do I fix lumpy gravy?
If your gravy becomes lumpy, whisk it vigorously while it simmers. You can also try straining it through a fine-mesh sieve to remove the lumps. Adding a little more broth can help smooth out the texture as well.
What kind of chicken broth is best for gravy?
Homemade chicken broth offers the most intense flavor, but a high-quality store-bought broth will work well too. Avoid low-sodium options unless you prefer to control your sodium intake.
Can I use turkey broth instead of chicken broth?
Yes, absolutely! Turkey broth makes a delicious and flavorful gravy, especially if you're using leftover turkey drippings.
This guide provides a solid foundation for making delicious chicken broth gravy. Experiment with different herbs and spices to find your perfect flavor combination! Remember, practice makes perfect, so don't be discouraged if your first attempt isn't flawless. With a little patience and attention to detail, you'll be mastering this classic sauce in no time.
