Chicken Gravy

Chicken Gravy

Barbara 0

"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."

Ingredients {{adjustedServings}} servings 6 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 6 kcal
  • < 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 1.4g
  • < 1%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. 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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Reviews 138

  1. 162 Ratings


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.


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!!!!


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.