After preparing your favorite chicken dish, it's all gravy - chicken gravy! Pour over chicken and go to town! Yum! If you don't have chicken stock on hand, you could also use bouillon cubes; just follow package directions and proceed as below.

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Ingredients

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

Directions

  • Bring chicken stock to a boil. Dissolve cornstarch in a small amount of cold water and add to chicken stock. Season to taste with poultry seasoning and cook until thickened. Serve!

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Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

6 calories; 0 g total fat; 0 mg cholesterol; 0 mg sodium. 1.4 g carbohydrates; 0 g protein; Full Nutrition

Reviews (156)

Read More Reviews
181 Ratings
  • 5 star values: 75
  • 4 star values: 49
  • 3 star values: 22
  • 2 star values: 13
  • 1 star values: 22
Rating: 5 stars
11/28/2006
This gravy was phenomenal. I used chicken boullion and cut the water to 1-3/4 cups instead of the full two. Instead of dissolving the corn starch in water I dissolved it in milk. This made the gravy nice and thick and creamy. It was delicious and there was no odd texture or appearance to mine as other reviewers have stated. I definitely recommend using milk instead of water as it really gives it a nice color and appearance. Read More
(469)
Rating: 5 stars
11/30/2006
This recipe was outstanding! I did however use the suggestion for the milk and I have to say it came out creamy and had a wonderful look to it! This recipe is great for a quick gravy! I will be using it again!!!! Read More
(226)
Rating: 1 stars
10/09/2003
This was just about the worst thing I've ever tasted. It tasted like thick greasy water. My husband and I were both in shock at how gross this stuff was. I will definitely keep looking for a different chicken gravy recipe. Read More
(135)
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Rating: 5 stars
10/09/2003
This chicken gravy recipe is delicious and almost fat free too! It is quick and easy and worked well with vegetable broth and/or beef broth for other types of meat too! I will use this recipe again and again. Read More
(44)
Rating: 5 stars
09/09/2006
I was looking for an easy gravy recipe to go with leftover mashed potatoes and stuffing and came across this one. I did alter the recipe a lot and it came out quite good. I boiled 2 cups of water and dissolved 2 chicken boullion cubes in it. I added about 1 teaspoon of Bell's seasoning and 1 teaspoon of seasoned salt. I mixed 1/2 cup warm water with 2 tablespoons of flour and whisked it into the broth until well blended. Thanks for the idea! Read More
(44)
Rating: 1 stars
08/19/2007
This was the worst gravy that I have ever had it didn't even taste like gravy. It tasted like I was just putting a bunch of herbs on my rice that didn't go together. It almost ruined the whole meal! Read More
(40)
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Rating: 5 stars
10/09/2003
Great easy recipe. I have added it to my "staple" recipes. You can add anything to change the flavor herbs and seasonings. But just as good the way it is:) Read More
(26)
Rating: 3 stars
02/28/2007
This works well when you don't have any pan dripping to work from. It doesn't have a strange color and thick consistency. My children and husband both said that it was tasted fine. The only thing that I did different was adding extra poultry seasoning. Read More
(26)
Rating: 3 stars
10/10/2003
Well hmmm. I must mention I'm as bad at making gravy as I am frying foods (which is pretty bad). I usually buy gravy from market day or in desperation ask my mom to come over and make it (she lives 3 minutes from me). As this gravy tasted good a little salty (could have been the boullion that I used) but the consistancy well I'll put it to you this way my 11 year old son asked me if I blew my nose in it (which could mean nothing after the yukon gold mashed potatoes comment he's such a jokester). It was sort of gloppy but the taste was good. I'll make it again in a bind Thanks Barbara. Read More
(25)