Gravy from Broth

Gravy from broth is an easy way to make the savory finishing touch for any turkey or chicken dinner! This recipe comes in handy when you don’t have enough drippings or just want some gravy for your mashed potatoes.

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Gravy makes everything on your Thanksgiving table that much better.

Scratch that.

Gravy makes anything that goes with a turkey or chicken dinner better any time of year.

I mean let’s be honest- stuffing and mashed potatoes are pretty much a vehicle to get the gravy into my mouth.

I said what I said and stand by it.

And while we often make gravy from drippings on the actual holiday, since I pretty much eat gravy like I’d eat soup, we don’t have leftovers the next day.

Sure, we could pop open a can of gravy but homemade gravy is just so much better and this easy gravy from broth lets you make homemade gravy without drippings.

It’s 3 ingredients and optional spices and is so worth it!

Ingredients and Kitchen Supplies

Here’s what you need to make gravy from broth:

• Broth – Yes, this is vague, but it is because you can use beef, chicken, or turkey broth to make a gravy. It is the same steps for each. You can also use chicken broth to make a gravy for turkey.
• Butter – You could use oil, but butter is a richer, creamier fat to add.
• Flour – Simple all purpose flour is all you need. This thickens the gravy.
• Spices – For a simple, neutral gravy, you might just add salt and pepper. We like to add in garlic powder and sage as these work for just about any roast you may serve. If you prefer, you can also add in additional seasonings based on what you used for the roast itself.

You do not need any fancy kitchen equipment, but you should pull out your:

• measuring cups and spoons
• small sauce pan
• whisk (or a fork)

How to Make Gravy from Broth

1. Make a roux.

Melt butter in your sauce pan over medium heat.

Once it is melted, add the flour and seasoning and whisk to combine.

Keep whisking the flour and butter for about 1 to 2 minutes un

2. Add in the broth.

Take the broth of your choosing and pour directly into the pot, whisking to combine.

Allow the broth to come up to a boil, stirring frequently.

Reduce heat and allow it to simmer.

At this point, you should notice the gravy thickening.

Simmer the gravy until you reach your desired level of thickness.

This ratio of 1:1:1 creates a gravy that will coat a spoon once poured.

But the longer it simmers, the thicker it will become as moisture cooks out.

Remove from heat and serve with your roast.

Making the Gravy Thicker or Thinner

If you like your gravy on the thicker side, you can adjust the ratios of flour:butter:broth.

We suggest starting with 2 tablespoons flour, 2 tablespoons butter, and 1 cup of broth.

To make more, just increase by doubling everything, so 4:4:2.

If you find that the gravy in this recipe is not thick enough for your taste, melt a tablespoon of butter and whisk in a tablespoon of flour.

Once combined, whisk the flour and butter into the gravy.

It should start to get thicker soon after adding the additional gravy.

On the flip side, if you want to thin your gravy out, you just need to add small amounts of extra broth, stirring to combine.

Do not add too much at a time and give about a minute before deciding to add more broth to the pot.

Serving

It’s gravy.

You smother whatever it is you are making with it.

Chicken broth works well for both chicken and turkey.

Beef broth creates a richer gravy and goes will with a roast beef.

Turkey broth is ussually only available around Novembe and December but works well with – wait for it – roast turkey.

Storing

Gravy stores well in an airtight container in the fridge for about 4 to 5 days.

You can also store it in the freezer for about 6 months.

To reheat, thaw frozen gravy and then either reheat on the stove top over low heat or in the microwave for a few seconds or until it is warmed through.

Tips and Tricks

• Ratios are important for gravy recipes. Following a 1 tablespoon fat to 1 tablespoon flour to 1 cup of broth helps ensure the gravy is not too thick or thin. You can play with these a bit for thicker or thinner gravy, adjusting how much butter and flour you put in. But if you do this, make sure to keep the flour to butter ratio the same.
• If you want to thicken the gravy, do not add flour directly to the gravy. Instead, mix it with an equal amount of melted butter and then whisk into the gravy.
• You can add different dry seasonings to give the gravy different flavors. Sage, rosemary, thyme, garlic powder, onion powder, or similar spices can make the gravy even better.

Did you make this? Let me know!

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