Chicken gravy is a savory sauce that's like a warm and comforting hug for your taste buds, and the best part is, it's incredibly easy to make with pantry staples.
Once the butter is melted, add the flour and whisk until you get a thick paste. Cook a few minutes until it is light brown in color.
Slow stir in the chicken broth while whisking it steadily into the flour mixture.
On medium heat, keep stirring until the mixture starts to simmer. Simmer for 4-5 minutes until thickened.
Add garlic powder and chives and basil if using. Mix well.
Pour into the serving dish.
Serve and Enjoy!
Notes
If you have pan drippings from cooking a chicken you can use them in this recipe. Just pour them into a measuring cup (like a 2-cup glass Pyrex) and add enough additional chicken broth to make 2 cups. It's delicious with some of the juice from roasting a chicken.
You can substitute the butter with oil. However, when testing both, I noticed when made with butter, the gravy is smoother and has a silkier finish.
I add chives, basil, and garlic powder for a more flavorful gravy. If you want to go for a simple gravy you can substitute the spices with salt and pepper.
I enjoyed it with baked chicken thighs, but it can also be served over mashed potatoes, turkey, stuffing, or even rotisserie chicken.
Storage: Store the leftovers in the fridge for 3 to 4 days.