Chicken Gravy
The best quick and easy recipe of Chicken Gravy is this one. It doesn't matter if you are making this for a quick weeknight dinner or Thanksgiving meal, it will be amazing with anything you pair it with.
Servings: 8
Calories: 17kcal
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!
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
Calories: 17kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 0.2mg | Sodium: 451mg | Potassium: 7mg | Fiber: 0.04g | Sugar: 0.3g | Vitamin A: 0.4IU | Vitamin C: 0.02mg | Calcium: 6mg | Iron: 0.04mg
