Making gravy from chicken broth and cornstarch is a simple yet rewarding culinary skill. This guide will walk you through the process, ensuring you achieve a smooth, flavorful gravy every time. Whether you're perfecting your Thanksgiving turkey gravy or adding a rich sauce to your weeknight chicken, this method is your go-to.
What You'll Need:
- Chicken broth: The foundation of your gravy. Use low-sodium broth for better flavor control. The amount depends on how much gravy you need; start with about 2 cups.
- Cornstarch: This is your thickening agent. Start with 2-3 tablespoons of cornstarch for 2 cups of broth; adjust based on your desired consistency.
- Fat: You'll need some fat to create a flavorful base for your gravy. This could be butter, chicken drippings (from roasting a chicken or turkey), or oil. About 2-3 tablespoons are typically sufficient.
- Seasoning: Salt and pepper are essential. You can also add other seasonings like onion powder, garlic powder, or herbs like thyme or sage to enhance the flavor profile.
Step-by-Step Instructions:
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Make a Slurry: In a small bowl, whisk together the cornstarch and a few tablespoons of cold water until smooth. This prevents lumps from forming in your gravy. Avoid using hot water, as it will cook the cornstarch prematurely.
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Sauté Aromatics (Optional): For richer flavor, sauté finely minced onions, garlic, or other aromatics in your chosen fat until softened. This step adds depth and complexity to your gravy.
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Heat the Broth: Pour the chicken broth into a saucepan over medium heat. Bring it to a gentle simmer. Do not boil.
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Whisk in the Slurry: Slowly whisk in the cornstarch slurry, ensuring it is completely incorporated into the simmering broth. Continue whisking constantly to prevent lumps.
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Simmer and Thicken: Reduce the heat to low and simmer the gravy, whisking frequently, until it reaches your desired thickness. This typically takes 2-3 minutes. The gravy will continue to thicken as it cools.
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Season to Taste: Remove the gravy from the heat and season with salt and pepper to taste. Add other seasonings as desired.
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Serve Immediately: Serve your delicious gravy hot, alongside your favorite dishes.
Troubleshooting Common Gravy Problems:
H2: My gravy is too thin.
If your gravy is too thin, you can easily remedy this by making another cornstarch slurry (cornstarch mixed with cold water) and whisking it into the gravy while it simmers. Continue simmering and whisking until the desired consistency is achieved.
H2: My gravy is too thick.
If your gravy is too thick, simply add a little more chicken broth, a tablespoon at a time, whisking constantly until you reach the desired consistency.
H2: My gravy is lumpy.
Lumps in gravy are usually caused by not whisking the cornstarch slurry thoroughly or adding it too quickly to the hot broth. If your gravy is lumpy, try straining it through a fine-mesh sieve to remove the lumps. For future batches, ensure you create a smooth slurry and whisk constantly as you add it to the hot broth.
H2: Can I make gravy without chicken drippings?
Absolutely! While chicken drippings add a rich flavor, you can make excellent gravy using just chicken broth, cornstarch, and fat (like butter or oil). Sautéing aromatics can also enhance the flavor significantly, even without drippings.
H2: How long does gravy last in the refrigerator?
Properly stored in an airtight container in the refrigerator, gravy can last for 3-4 days.
By following these simple steps and troubleshooting tips, you can confidently create smooth, flavorful, and delicious gravy every time, enhancing your meals with a touch of culinary excellence. Remember, practice makes perfect!
