When my father had to go on a heart-healthy diet, he begged me to make a gravy that he can eat within his new diet restrictions. He can't stand how flavorless store-bought gravy can be, so i started to experiment. This recipe is the final result. Please enjoy!

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Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
16
Yield:
4 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a 2-quart saucepan over medium heat. Whisk in flour until smooth. Cook, stirring occasionally, until lightly golden brown, 7 to 10 minutes. Add chicken broth 1 cup at a time, whisking well after each addition. Add bouillon, garlic powder, rosemary, black pepper, onion powder, and paprika. Whisk until smooth, about 3 to 5 minutes. Reduce heat to low; simmer until thickened, about 5 minutes.

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Cook's Notes:

For a thinner gravy, add more broth.

Try using this recipe to make beef gravy by using beef broth and bouillon instead of chicken; you can even make a vegetarian version by using vegetable broth and bouillon as a substitute.

Nutrition Facts

52 calories; protein 1.4g; carbohydrates 3.6g; fat 3.6g; cholesterol 1.1mg; sodium 169mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/23/2018
This is quick and tasty recipe. The spices give it a savory complex flavor. There is an error in the recipe however regarding the amount of chicken broth. The recipe calls for only 2 tablespoons of chicken broth. I used a quart of broth judging from the amount of flour called for ( cup). But I'd really rather the author say what the correct amount is Mama Laina could you please let us know? Thanks so much! Read More
(4)
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/23/2018
This is quick and tasty recipe. The spices give it a savory complex flavor. There is an error in the recipe however regarding the amount of chicken broth. The recipe calls for only 2 tablespoons of chicken broth. I used a quart of broth judging from the amount of flour called for ( cup). But I'd really rather the author say what the correct amount is Mama Laina could you please let us know? Thanks so much! Read More
(4)
Rating: 5 stars
02/21/2021
Excellent Gravy! I used wheat flour (I was out of all-purpose and really wanted gravy), replaced Rosemary (out of that too) with Thyme and, added salt to my own desire and I'm very satisfied with the result. Read More
Rating: 5 stars
01/10/2019
Delicious low fat gravy quick and easy my husband loved it on his roasted chicken. No point in making a saturated fat-laden gravy especially if you like crispy chicken skin and don't want to add to your load. I have nothing negative to say about this recipe it is perfect as is Read More
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Rating: 4 stars
03/14/2018
Hey OP here yes there is a typo on the amount of broth. It should say 4 to 6 cups of low sodium broth. More if you like a thinner gravy less if you prefer thick gravy. Read More
Rating: 5 stars
10/15/2020
This gravy was fantastic. I made it per the recipe and used it over mock KFC bowls. My husband LOVED it! So did I. Read More
Rating: 5 stars
02/23/2018
I really liked this and I loved the addition of smoked paprika. The bouillon gave it a really nice bright color even though it did make it a little on the salty side. This was excellent and worked perfectly as written. update I totally read over the ingredient list calling for 2 tbsp. of broth but just read the part about adding 1 cup at a time in the steps. I ended up using 3-4 cups if I had to guess. After the 2nd cup I quit measuring and just eyeballed it. Start with 2 cups and go from there depending on how thin you like it. Read More
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Rating: 5 stars
12/26/2019
This will definitely be my go-to for chicken gravy. I liked the consistency using the measurements in the recipe however I had a lot leftover. Will see how it reheats with leftovers tomorrow! Read More
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