Chicken Gravy (Gluten and Dairy Free)

I always fear failure.  I hate trying new things because I don’t want to be bad at it the first time around but sometimes you need to expand your horizons.  Tonight, I was making some old staples, Bacon Wrapped Chicken and Garlic Mashed Potatoes so I figured, why not try to make gravy?  If it burns to the bottom of the pan, so what? You still have ….. BACON!

Chicken Gravy

For successful gravy, stir the thickener into cold water until all lumps disappear (before adding to hot  juices).

  • 3  tablespoons cornstarch or arrow-root (I used cornstarch this time)
  • ½  cup cold water
  • 1.5  cups chicken stock
  • 1 cup chicken drippings, if available
  • 1/2 cup beef broth, if available (can substitute with more chicken broth)
  • Salt and pepper, to taste
  1. Combine cornstarch or arrowroot with ½ cup cold water and blend until smooth.
  2. Over medium heat, add cornstarch mixture to 3 cups chicken stock and turkey drippings and giblet stock, if using. Whisk constantly for about 5-6 minutes. Mixture will thicken. When it begins to bubble, cook it at low simmer for 3 additional minutes until gravy reaches desired consistency.
  3. Season with salt and pepper, to taste.

Store leftover gravy in the refrigerator for up to three days. Thin with chicken stock and reheat.

**I ended up using a total of 5 tablespoons of cornstarch as the first 3 tablespoons were not thickening.


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3 thoughts on “Chicken Gravy (Gluten and Dairy Free)

  1. AdrienneTheCook February 8, 2013 at 10:11 am

    I made something similar just the other night. This looks wonderful!

    • StephK-W February 11, 2013 at 5:49 am

      It was great! Do you use cornstarch or something else as the thickening agent?

      • AdrienneTheCook February 11, 2013 at 8:56 am

        Arrow root starch to keep it paleo, turned out great!

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