Basic Chicken Gravy

Prep Time
Cook Time
Ready In

"This recipe was just one of those "Spur Of The Moment " things, that turned out much better than I expected. Then reason it was posted,was as a request from Chef CooknCrazy.I had to put a serving amount,but it makes about 1 cup of gravy. As with all my recipes, please feel free to change the seasonings according to your own personal tastes. " Keep Smiling :)"

Original recipe yields 4 servings


  • Serving Size: 1 (74.3 g)
  • Calories 100.3
  • Total Fat - 8.9 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 22.9 mg
  • Sodium - 453.9 mg
  • Total Carbohydrate - 4.7 g
  • Dietary Fiber - 0.7 g
  • Sugars - 0.1 g
  • Protein - 1.3 g
  • Calcium - 10.3 mg
  • Iron - 0.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

In a small sauce pan over medium heat,melt butter.

Step 2

Add flour and whisk until slightly browned.

Step 3

Whisk broth in a little at a time until desired thickness is reached.

Step 4

At this time,add all seasonings and stir,taste,and adjust seasonings if needed.

Tips & Variations

No special items needed.



Lovely way to make a quick gravy! I did change it a wee bit. First I tripled the recipe and I used vegetable broth and fresh herbs (rosemary, sage and thyme). I am making this to go with my stuffing balls for my vegetarian grandson. I tried both and the gravy has a wonderful full flavour! Thank you Shapes for sharing this keeper!

review by:
(20 Dec 2013)


I brought the broth to a boil and added the spices and instead of using the butter and flour rue mixture, I mixed a heaping tablespoon of cornstarch with a bit of water and poured it into the boiling seasoned broth. This made for a delicious gluten free gravy that I served over hot chicken sandwiches. Thanks for sharing your recipe.

review by:
(18 Dec 2013)


I tried this gravy last night and we used it over French Fries, I don't think I have to look further for another gravy recipe, and that says it all! 10 stars for this, thank you for posting your recipe ChefShapeweaver

review by:
(22 Jun 2013)