This chicken broth gravy came into my life the year I hosted my first big holiday dinner and realized I hadn't reserved any pan drippings. Panic quickly turned into relief when a simple blend of butter, flour, and store-bought chicken broth transformed into a glossy, savory sauce that everyone loved. I discovered that the right technique — a properly cooked roux and slow whisking — makes a gravy that rivals those made from drippings. It’s become my go-to for Thanksgiving, Christmas, and any weeknight mashed-potato night. The texture is velvety, the mouthfeel buttery, and the flavor is layered with poultry seasoning and thyme that lift the broth into something special. I’ve made this for large family gatherings and quiet dinners for two. One memory that sticks is serving it at an Easter brunch; a cousin who swore by canned gravy admitted this was better. What makes this so dependable is the little attention paid to the roux and the patient whisking as the broth is added. Even cooks who shy away from sauces find this technique approachable: you melt, whisk, simmer, and taste. Simple measurements and pantry-friendly ingredients mean you can pull this together in under 20 minutes, and it keeps beautifully in the fridge for several days so leftovers are never a problem.

Ingredients

• Unsalted butter (1/4 cup): Choose a high-quality unsalted butter; I often use Land O'Lakes or Kerrygold. Unsalted is preferred so you control the final salt level — it contributes richness and helps the roux develop flavor.
• All-purpose flour (1/4 cup): Regular bleached or unbleached all-purpose flour works fine. This combines with the butter to form a roux that thickens the broth into a glossy sauce. Measure by spooning into the cup and leveling for accuracy.
• Chicken or turkey broth (2 cups): I usually use reduced-sodium broth (Swanson or Pacific Foods) so I can season to taste. If you use regular-sodium broth, taste before adding much additional salt.
• Poultry seasoning (1 1/4 teaspoons): A blend of sage, thyme, marjoram, and other herbs adds the classic poultry flavor. Start with 1 teaspoon and finish to taste — the blend is bold, so add gradually.
• Ground thyme (1/2 teaspoon): Freshly ground or pre-ground thyme enhances the savory aroma and pairs with the poultry seasoning to deepen the flavor.
• Kosher salt (1/2 teaspoon) and freshly ground black pepper (1/2 teaspoon): Add and adjust to taste, especially depending on the saltiness of your broth.
• Optional thickener: For troubleshooting, keep 1 tablespoon cornstarch and 2 tablespoons cold water on hand to make a slurry if the gravy is thinner than you prefer.

Instructions

Melt the butter: Place a large saucepan over medium-high heat and add 1/4 cup unsalted butter. Let it melt fully and pay attention to the foam — you want the butter to be liquid and shimmering but not browned. This ensures even cooking when you add the flour. Make the roux: Sprinkle 1/4 cup all-purpose flour into the melted butter and whisk vigorously. Cook for 2–3 minutes while whisking nearly continuously until the mixture thickens and turns a lightly golden-brown color. This step develops a toasty flavor and removes the raw flour taste; be careful not to burn it — if it smells bitter, start over. Incorporate the broth: Slowly pour 2 cups of chicken or turkey broth into the roux in a steady stream while whisking constantly to eliminate lumps. Continue whisking as the mixture returns to a simmer; this helps produce a silkier texture. Simmer gently for about 2 minutes to start the thickening process. Add seasonings and simmer: Stir 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 desired thickness — typically 6–9 minutes. The exact time varies by pan size and stove output; the gravy should coat the back of a spoon. Adjust and finish: Taste and adjust salt and seasoning. If you used reduced-sodium broth you’ll likely want the full 1/2 teaspoon kosher salt or a little more. If the gravy is too thin, whisk in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) a little at a time until thickened. If it’s too thick, thin with extra broth. Serve warm: Keep the sauce warm over very low heat until ready to serve, whisking occasionally to maintain texture. Serve over mashed potatoes, roasted turkey or chicken, or alongside your favorite holiday sides.

Storage Tips

To store, cool the sauce completely, then transfer to airtight containers. Refrigerate for up to 4 days. For freezing, use freezer-safe containers or heavy-duty freezer bags and squeeze out excess air; label with the date and use within 3 months for best quality. Thaw overnight in the refrigerator and reheat gently on the stovetop over low heat, whisking in up to 1/4 cup additional broth if it has thickened. Avoid boiling after thawing to preserve texture.

Ingredient Substitutions

If you need a gluten-free version, substitute a 1:1 gluten-free flour blend or use equal parts cornstarch slurry as the thickener (mix cornstarch with cold water before adding to hot liquid). To make it dairy-free, replace butter with a neutral oil plus a touch of nutritional yeast for savory depth, or use dairy-free margarine. If you prefer a deeper, roasted flavor, replace one cup of the broth with low-sodium beef stock — it changes the profile but creates a rich, darker sauce.

Serving Suggestions

Serve over mashed potatoes, roasted or carved turkey and chicken, pork chops, or stuffing. Garnish with chopped fresh parsley for color and brightness. For a holiday buffet, keep the sauce in a small slow cooker on the warm setting so guests can ladle their own. Pair with roasted root vegetables and a crisp green salad to balance the richness.

Cultural Background

Gravy has roots in European cooking where pan drippings and simple thickening agents were used to turn meat juices into sauces. In American holiday traditions, gravies evolved to include broths and commercial stocks for convenience without sacrificing flavor. This version reflects that practical American approach — honors the traditional roux technique while embracing store-bought broth for time-strapped cooks.

Seasonal Adaptations

In winter, add a pinch of ground sage or a splash of sherry for warmth and complexity. Summer versions benefit from lighter broths and a squeeze of lemon to brighten the flavor. For holiday tables, increase the poultry seasoning slightly and finish with a pat of butter for a glossy sheen that makes the sauce look and taste festive.

Meal Prep Tips

Make a double batch and freeze in portion-sized containers for quick reheating. Label containers with reheating instructions and the date. When reheating, heat gently and whisk frequently; add a tablespoon of broth at a time if the sauce feels too stiff after thawing. Keep a small jar of pre-measured poultry seasoning in your spice jar for faster seasoning during prep.

Ultimately, this sauce is about reliable technique: a well-made roux, steady whisking, and tasting as you go. It’s the small attentions that turn pantry ingredients into comfort-food magic. Make it once and I bet it will become one of your staple condiments for every roast and mashed-potato evening.