This recipe for homemade herb chicken gravy is easy and it is quick and it is yummy and it is foolproof and I bet you will love it!
I grew up on gravy out of one of those little packets from the grocery store, which is actually pretty good. I like it better than the stuff out of the jar, which always seemed rather salty to me. But when I got older and my mom made hot turkey sandwiches or mashed potatoes, she would oftentimes put me in charge of whisking the gravy together, which was so simple.
I love simple.
We really don’t make a lot of gravy in this house. It’s usually only on the table when it’s Thanksgiving or when I make a roast. (Note to self: add a roast to the weekly menu).
But my daughter Grace does make mashed potatoes fairly often. Usually, a few times a month…and they are good! Don’t ask me why they aren’t on the blog yet, but they should be because they are the creamiest, yummiest, most flavorful mashed potatoes you ever did eat!
But…they are so good and creamy that you don’t even need gravy for them. Need and want are two different things, however, and may occasionally want a little gravy, so when I made the roasted chicken from last week, I made some homemade chicken gravy to go with it!
It is good and it is easy and I bet you will love it!
I’m going to add that you don’t even need to make a roasted chicken to prepare this gravy since I didn’t use any of the drippings from the chicken.
Call me lazy, wasteful, or dumb, but I just didn’t want to deal with the drippings.
But you’ll love this. The gravy comes together in about 10 quick minutes (you know, as opposed to slow minutes) and it is creamy with the prettiest color. It’s not salty and you can adjust the herbs to your liking. And if you don’t have fresh, no sweat – use dried. It’s a fail proof gravy recipe that I find myself using again and again.
The next time you’re in the market for a chicken gravy, skip the jar, pass on the packet and make it at home.
- 1 cup boiling water
- 1 tsp Better than Bouillon, chicken
- 2 tsp fresh herbs, finely minced (parsley, rosemary - whatever you like)
- 2 cloves garlic, minced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1/2 cup milk
- In a glass measuring cup or bowl, dissolve chicken bouillon with boiling water. Set aside.
- In a small saucepan, melt butter with garlic. Once the butter has melted, whisk in flour to create a roux. Whisk in broth, herbs, and milk. Continue whisking until thick, about 7-10 minutes.
I used the Roasted Chicken Better than Bouillon, but if you can't find Better than Bouillon in your store, you can just swap 1 cup of chicken broth for the boiling water + 2 tsp of bouillon.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 109Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 103mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 5g