This Easy Chicken Broth Gravy has become my go-to when there are no pan drippings to save after roasting. I first developed this version during a rushed Thanksgiving when my turkey didn’t leave enough flavorful drips in the roasting pan. With a good store-bought chicken broth and a small handful of pantry spices, I created a smooth, buttery sauce that everyone loved. It’s rich, silky, and carries a gentle savory depth thanks to poultry seasoning and fresh ground pepper. The texture is velvety rather than gloopy, and the flavor is bright enough to complement mashed potatoes, sliced turkey, or roasted vegetables.

What makes this approach special is how reliably it produces a consistent result — no hunting for drippings and no last-minute improvisation. The roux-based method gives a dependable thickness and mouthfeel, while the careful seasoning keeps the gravy balanced. I often make a double batch for holiday dinners because it disappears quickly, and it freezes beautifully for reheating. Over the years I’ve learned a few small timing and whisking tricks that help even novice cooks achieve a restaurant-quality finish every time.

Ingredients

• Unsalted butter (1/4 cup): Use high-quality block butter for the best flavor and texture; unsalted lets you control final saltiness. I often use Plugrath or a trusted supermarket brand.
• All-purpose flour (1/4 cup): Provides the structure for the roux. Measure by spooning into the cup and leveling for accuracy; fresh flour ensures a clean, nutty finish when cooked.
• Chicken or turkey broth (2 cups): Reduced-sodium works best so you can season to taste; if using regular broth, reduce added salt. Brand recommendation: Swanson or Pacific Foods for a good, neutral base.
• Poultry seasoning (1 1/4 teaspoons): Adds that classic roast-meal flavor — start with 1 teaspoon and taste before adding more; homemade or store-bought both work.
• Ground thyme (1/2 teaspoon): Freshly ground dried thyme gives aromatic lift; dried is preferred here for stability during simmering.
• Kosher salt (1/2 teaspoon): Adjust according to the sodium level of your broth; finish by tasting and then increase if needed.
• Freshly ground black pepper (1/2 teaspoon): Adds bright spice and contrast; grind fresh for the best aroma.

Instructions

Melt the butter: Place a large saucepan over medium-high heat and add 1/4 cup unsalted butter. Heat until completely melted and beginning to foam; you want it hot but not smoking, about 1 minute. This ensures even cooking of the flour in the next step. Make the roux: Sprinkle 1/4 cup all-purpose flour into the melted butter and whisk nearly continuously for 2 to 3 minutes. The mixture should thicken and take on a lightly golden color. This step cooks out the raw flour taste and develops a slightly nutty aroma; don’t rush it, but avoid burning — medium to medium-high heat is ideal. Add the stock gradually: Slowly pour 2 cups of chicken or turkey broth into the roux while whisking constantly. Add the liquid in a steady stream to prevent lumps. Continue whisking until the mixture is smooth; once combined, simmer gently for about 2 minutes to allow the base to hydrate and start thickening. Season and simmer: Whisk in 1 1/4 teaspoons poultry seasoning, 1/2 teaspoon ground thyme, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Reduce heat to medium and simmer, whisking frequently, until the gravy reaches your preferred thickness — typically 6 to 9 minutes, depending on pan size and heat output. Adjust consistency and finish: If the sauce is too thin after simmering, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). If it’s too thick, thin with more warm broth a tablespoon at a time. Taste and adjust salt and pepper before serving warm.

Storage Tips

Cool the gravy to room temperature before transferring to airtight containers. In the refrigerator it will keep for up to 4 days; for longer storage freeze in portion-sized containers or freezer bags for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator, then warm gently on the stovetop over low heat while whisking. Add a little warm broth if the texture tightens up after refrigeration. Glass jars with screw lids or BPA-free plastic containers work well; leave a small headspace when freezing to allow expansion.

Ingredient Substitutions

If you need a dairy-free version, replace the butter with a neutral oil (such as light olive oil) and be aware the flavor will be slightly different — less buttery but still rich. For gluten-free, swap the all-purpose flour for a 1:1 gluten-free flour blend or use a cornstarch slurry instead: omit the flour, bring the broth to a simmer, then whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water until thickened. To make this vegetarian, use a robust vegetable broth and add a teaspoon of soy sauce or miso for savory depth — note that will no longer be turkey/chicken gravy.

Serving Suggestions

Serve warm over mashed potatoes, roasted or shredded chicken, turkey, dressing, or steamed vegetables. Garnish with a sprinkle of chopped fresh parsley for color and bright flavor. This sauce pairs well with buttery breads and roasted root vegetables, and it's a polite companion to richer mains because it adds moisture without overwhelming. For a holiday platter, pour a light ribbon of gravy across sliced turkey and spoon extra into a small pitcher at the table.

Cultural Background

Gravy made from pan drippings is a hallmark of American holiday cooking, especially during Thanksgiving and Christmas. When drippings are sparse, cooks have long turned to broth-based sauces thickened with roux as a practical alternative. The technique of cooking flour in fat to form a roux originates in French cooking but has been adapted across cuisines. This particular style — a light roux with broth and poultry herbs — reflects a fusion of classic technique with the pantry pragmatism common in American family kitchens.

Seasonal Adaptations

In winter, add a pinch of dried sage and a splash of sherry for warmer, more aromatic notes. For spring and lighter fare, brighten the sauce with a teaspoon of lemon juice or a little fresh chopped tarragon just before serving. At holiday time incorporate a splash of pan juices if available, or fold in a tablespoon of browned butter at the end for a deeper nutty flavor. Small tweaks let you match the sauce to seasonal proteins and sides.

Meal Prep Tips

Make a double batch and freeze in 1-cup mason jars to simplify future meals. When packing lunch portions, place the gravy in a separate small container to avoid soggy sides. Reheat gently in a small saucepan and thin with a splash of warm broth if it’s tightened in refrigeration. Label containers with the date, and use within three months for best quality.

Bringing this all together: whether you’re preparing a holiday feast or a cozy weeknight dinner, this sauce reliably elevates humble sides and main dishes. With an easy technique and a few pantry staples, you’ll have a beautiful, buttery finish that feels homemade and thoughtful — and it’s one less thing to worry about on busy days.