This gravy recipe is my go to on a night where I want the meal to be complete, but I don’t have a lot of time. If i’m roasting chicken, I’ll grab some of the pan juices and supplement chicken broth to give the gravy some depth of flavor. If I don’t have pan drippings, i’ll just use chicken broth and add more herbs and make it more of an herb gravy.
Remember to dissolve your cornstarch in cold water before you add it to your hot liquid or else you’ll end up with clumps.
Before adding cornstarch.
After adding cornstarch.
Keep whisking that gravy. This recipe is versatile so you can use beef broth if you’re having pot roast or beef stew!
| Cook Time | 5 minutes |
| Servings |
servings
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Ingredients
- 1 1/2 tbsp gf corn starch
- 1 cup chicken broth or pan drippings
- 3 tbsp cold water
- salt and pepper to taste
- 1/4 tsp dried thyme optional
- 1/4 tsp dried oregano optional
Ingredients
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Instructions
- Heat chicken broth or pan drippings to boil in small sauce pan.
- Dissolve corn starch in cold water in small bowl.
- Add dissolved corn starch slurry to boiling broth. Stir with whisk while adding.
- Add salt & pepper (to taste) and herbs. Let boil for 2-3 minutes while stirring occasionally. serve immediately.
- Serve immediately or turn to low to keep warm.
Recipe Notes
If keeping warm until dinner is ready remember to stir occasionally.
