Easy, Homemade Chicken Gravy: Made At Home Mondays

Thise super easy, super delicious homemade chicken gravy takes less than 10 minutes to make and tastes incredible.  Once you make it you’ll never buy another can or packet of gravy again!


Easy, Homemade Chicken Gravy


  • 1/4 cup butter (or chicken fat)
  • 1/4 cup unbleached, all-purpose flour
  • 2 cups chicken broth (homemade gives the best flavor)
  • Salt & pepper to taste (for me this is 1/2 tsp salt and 1/8 tsp pepper)


  1. Melt the butter in a medium size saucepan over medium heat.
  2. Whisk in the flour to make a smooth paste.
  3. Over medium heat, continue to cook butter and flour mixture for 1-2 minutes without stirring until it is a light golden color.
  4. In a slow, steady stream, pour the chicken broth to the flour mixture, whisking the whole time.  You want to incorporate the broth into the flour mixture without letting any lumps form.
  5. Once all the broth is added to the saucepan, allow the gravy to come to a slow boil over medium heat.  Cook and stir for 3-4 minutes or until the gravy is thickened.  You may need to reduce the heat during this time to keep it at a slow boil.
  6. Remove from heat.  Whisk in salt and pepper to taste.  Allow to slightly cool, serve, and enjoy!


  • I usually always use butter instead of chicken fat, because that’s what I have on hand.  Both kinds of fat will give it a really nice flavor, so use whatever you have.
  • You can use whole wheat flour instead of the unbleached all-purpose flour, BUT your gravy will not be as smooth and it will not get as thick.  This is one of the few things that I always use unbleached, all-purpose flour for.
  • Please try this with homemade broth!  It makes a big difference in the taste, plus homemade broth is extremely good for you!





  1. I felt really dumb….because I couldn’t figure it out at first – and then the linky suddenly appeared. I think my internet is on the fritz. :-) Thanks for hosting! Can’t wait to try the gravy. Yum! It just screams for mashed potatoes.

  2. Janet says:

    I always liked gravy when I was a kid and we ate meat. Now as I an adult, I struggle to find a way to make this vegetarian. I have bought packets which are often vegetarian but I want to make this too. Is there a way to make it without the chicken broth and still have it turn out okay? I wonder due to the fat in the chicken broth.

  3. Chalieg G says:

    Thank You! I just finished making this… My very first one! I am the mother of 6 children now, and have always been too scared to make homeade gravy, so I’ve always bought those not-so-great gravy packages. I was making chicken tonight, and thought to look around for gravy recipes when I ran across yours. It was so easy and basic and tasted wonderfully homemade, now I’m kicking myself for not having learned sooner. It’s easier and cheaper than packages too! Can’t thank you enough.

  4. Melissa says:

    Thank you for sharing this recipe! I tried it with beef stock (Better than Bouillon) and it turned out great.

  5. Last year I moved to rural Alaska with my husband and three small boys so he could pursue his passion of teaching and I could finally be a stay-at-home mom. Living here has forced me to get better at cooking for my family. And a lot of the cooking must be done by scratch. Tonight your homemade chicken gravy rescued me as I was all out of the store-bought packets. I just wanted to say thank you!!!

  6. I really liked this recipe. I had cold chicken in the frig but no chicken fat to make gravy with. I’ve always made chicken gravy from the fat in the pan when frying, but this recipe is so much better than what I usually make. And so easy to make. I used the butter, flour and chicken bouillon cubes to make the broth.

    Thank you,


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