Mashed potatoes and gravy is on pretty much everyone's favorite comfort food list. You can make gravy with bouillon cubes or stock, using either flour or cornstarch as a thickening agent. When using bouillon cubes, choose the variety that is lower in salt.
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To make gravy out of bouillon cubes, dissolve the cubes in boiling water. Add a roux that has been made with flour and butter.
Chicken Bouillon Gravy
Lisa Richards, CNC, nutritionist and creator of The Candida Diet, shares her methods for making chicken bouillon gravy and stock-cube gravy. Either one should dissolve lumps. If you prefer beef bouillon gravy, just substitute beef bouillon cubes.
Richards' Chicken Bouillon Gravy
Makes 2 cups
- 2 cups water
- 2 chicken bouillon cubes (opt for a low-sodium variety)
- 2 tablespoons butter
- 2 tablespoons flour
- Place 2 cups of water and 2 bouillon cubes in a pot. Bring the pot of water to a boil until the cubes are dissolved.
- In a separate pot make a roux with 2 tablespoons flour and 2 tablespoons butter. Cook for 2 to 3 minutes.
- Slowly add half the bouillon-water mixture that has been boiling, and whisk. Remove from heat when a paste forms.
- Add the rest of the bouillon-water mixture, and whisk until thick. Add salt and pepper if needed.
Richards' Chicken Gravy from Stock Cubes
Number of servings depend on amount of water and flour used.
- Stock cube
- Bring a pot of water to boil.
- In a roasting tray, mix flour with any meat juices you may have, or just some more fresh water.
- Gradually add a stock cube (either store-bought or frozen from a previous meal) and boiling water to the flour mixture.
- Continue to add flour and water until it reaches your desired consistency.
Read more: How to Thicken Low-Carb Gravy
Broth and Cornstarch Chicken Gravy
This recipe was adapted from the Mayo Clinic.
Low-Fat Chicken Gravy
- 2 cups unsalted chicken stock
- Ice cubes
- 2 tablespoons fresh thyme, removed from stem and finely chopped
- 2 tablespoons fresh sage, removed from stem and finely chopped
- 1/4 cup cornstarch
- 1 cup (8 fluid ounces) milk
- After roasting a chicken, put the roasting pan on the stove top. Using medium heat, add 2 cups of chicken stock and stir 5 minutes.
- To remove fat, put a few ice cubes in the stock and place it in the freezer for 10 minutes. Spoon off the solidified fat, and put the stock in a saucepan. You should have approximately 4 cups of liquid.
- Bring the stock in the saucepan to a simmer. Add thyme and sage, and simmer until the stock reduces to 3 cups.
- Stir milk and uncooked cornstarch together in a small bowl. Slowly pour the mixture into the simmering stock. Bring gravy to a boil, and stir 3 to 5 minutes until it thickens.
Gravy made from pan drippings is high in fat. Cooking them to solidify and remove the fat will cut 56 grams of fat from each cup of gravy, reports the University of Florida.
Broth and Flour Chicken Gravy
The recipe below, adapted from The University of Utah, calls for apple cider vinegar, which imparts a rich flavor that goes well with poultry. It's healthier than most gravy made from pan drippings unless the fat has been removed.
- 4 cups reduced-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 1 1/4 cups apple cider
- 3 tablespoons flour
- Salt and pepper
- Whisk together flour and 1/2 cup broth in a small bowl until smooth. Set it aside.
- Put the cider and vinegar in a large pot and bring to a boil. Cook about 7 minutes until the liquid reduces by half.
- Add the remaining 3 1/2 cups broth, and return to a boil. Cook about 10 minutes, until the liquid reduces by half.
- Put the broth and flour mixture into the pan. Bring to a boil, and whisk continually for 2 minutes, until the gravy thickens.
- Season with salt and pepper to taste.