This Chicken Gravy is good! It has that slight saltiness that a good gravy has. No lumps, just a smooth and rich gravy. The best part of this recipe is that it is a gravy with no drippings needed.
We all know that Chicken Gravy is most popular during the holidays, especially as a Thanksgiving gravy. However, I made this because I was craving food from a popular fast food restaurant in Puerto Rico.
I was craving mashed potatoes and gravy from Church’s Chicken! Trust me when I say, this recipe did not disappoint. I made this gravy and accompanied it with my chicharron de pollo recipe.
But you can make this gravy recipe for the holidays and serve it next to your turkey and some good potato bread or a Brazilian cheese bread to dunk it!
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Why This Recipe Works
- You don’t need a previous prep for this, so is easy & quick!
- You need no chicken drippings and no milk.
- You only need 4 ingredients that are easily found in any supermarket near you.
Recipe Ingredients
- Water- For this recipe, you don’t need a chicken stock for the gravy. This is because we will use chicken bouillon to create it.
- Cornstarch- The purpose of using cornstarch is to thicken the gravy. Some people also use flour, and that’s fine.
- Chicken bouillon- Since this is a chicken gravy, I used only chicken bouillon. But you can use half chicken and half beef bouillon. This will make the gravy darker, and it will give it a different but delicious flavor.
- Black pepper- I always like to add a little bit of black pepper, and it makes a difference in the flavor.
How to Make A Chicken Gravy
- Photo 1: The first step that I always do is to mix the cornstarch with a little bit of water. This is because we want to avoid getting lumps in the gravy. You can just dump everything in your pan, but you need to make sure it is mixed very, very well.
- Photo 2: In a small pan over medium-high heat, add the water, bouillon, and black pepper. Mix well until you no longer see the bouillon powder.
- Photo 3: Mix again the water with the cornstarch, because the cornstarch quickly sinks to the bottom. Once there’s no cornstarch at the bottom of your cup, add it to the pan little by little while you mix.
- Photo 4: Keep mixing and cook for 4 minutes or until you see that the gravy has the consistency that you’re looking for.
Recipe Tips
- Chicken drippings. If you have chicken drippings that you want to use to make gravy, substitute them for water in the recipe and don’t add the bouillon. Just salt to taste if it needs it.
- Thicker gravy. I suggest not adding more cornstarch or flour to thicken. This is because the recipe will start having a more chalky taste. I prefer to reduce it by cooking it longer until it reaches your desired consistency.
- Spicy gravy. If a spicy gravy is your thing. You can add your favorite hot sauce or use ¼ of a teaspoon of cayenne pepper. Red chilli flakes also work great for this.
More Recipes To Make With Gravy
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Chicken Gravy
Ingredients
- 2 cups water
- 3 tablespoons cornstarch
- 3 ½ teaspoons chicken bouillon
- ¼ teaspoon black pepper
Instructions
- In a small cup or bowl, add about ¼ cup of water and all the cornstarch. Mix until all the cornstarch has dissolved.
- In a small saucepan, add the water, chicken bouillon, and black pepper over medium-high heat. Mix until all the chicken bouillon is mixed in.
- Give the cornstarch a mix and slowly add it to the pan while mixing. Keep mixing for 4 minutes. If you like a thicker gravy, keep cooking and mixing until you reach the desired thickness. Buen Provecho!
Recipe Notes
- ***This recipe is more on the salty side than the bland side.*** If you want it to be less salty, just add 3 teaspoons of chicken bouillon instead of 3 ½.
- If you have chicken drippings or chicken juice, as I call it, you can use it instead of the water in the recipe. You don’t have to add the bouillon if using drippings unless you want a more intense chicken flavor.
- Cook until the gravy thickens to your preferred texture. Don’t add more constarch because it can start having a chalky taste.
- Serving size is a little under ¼ cup per person.
- Since this recipe uses cornstarch to thicken, it does not freeze well. So it is best to make it the same day you are planning to have this.
Nutrition
*The nutrition information is automatically calculated, so this is only an approximation.
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