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diy essentials: easy/peasy chicken gravy mix

Recipe by
Andy Anderson !
Wichita, KS

I love a good gravy. Full Stop. Beef gravy, chicken gravy, turkey gravy, the lot. However, to make a “real” gravy, you need pan drippings. Which means, if I want a good authentic beef gravy, I will need to cook a roast; for chicken gravy, bake a chicken… you get the idea. Of course, you could use some bouillon cubed. You know the stuff… those chemical and salt laden cubes of death. I came up with this recipe, and although I am not claiming that it tastes as good as using pan drippings, it is pretty dang tasty. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For diy essentials: easy/peasy chicken gravy mix

  • 3/4 c
    flour, all-purpose variety
  • 1 Tbsp
    nutritional yeast
  • 1/2 Tbsp
    dry parsley flakes
  • 1 Tbsp
    dehydrated onions
  • 1/4 tsp
    rubbed sage
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    dry oregano
  • 1/4 tsp
    dry rosemary
  • 1/4 tsp
    dry thyme
  • 1/4 tsp
    white pepper, freshly ground
  • 1/8 tsp
    fennel seeds
  • 1/8 tsp
    celery seed
  • 1/8 tsp
    salt, kosher variety
  • (for 1 cup gravy)
  • 1 1/2 Tbsp
    sweet butter, unsalted
  • 3/4 c
    filtered water, chicken stock, or milk

How To Make diy essentials: easy/peasy chicken gravy mix

  • 1
  • 2
    If you have any chicken fat, substitute it for the butter. When I am cooking chicken that calls for it to be skinless, I always buy it with the skin on, then remove it to make chicken fat. Yummy stuff. FYI: In the Jewish community it is known as Schmaltz.
  • 3
    Gather your ingredients (mise en place).
  • 4
    Add all the ingredients (except the flour) to a spice blender, and blend until finely ground.
  • 5
    Chef’s Tip: If you own a Vitamix then use it. That machine makes short work of just about any spice-grinding project.
  • 6
    Chef’s Note: I tried adding the flour with the other ingredients, during the grinding process… I wound up creating a dust cloud so thick, it looked like a bomb had gone off.
  • 7
    Add the ground spices to a bowl and whisk in the flour.
  • 8
    Store in a sealed container, preferably glass, in a cool/dry place. It should retain its flavor for six to eight months.
  • 9
  • 10
    Add the butter, or chicken fat to a saucepan over medium heat.
  • 11
    After the butter melts, add two tablespoons of the gravy mix, and stir until the mixture begins to brown, about 3 – 4 minutes.
  • 12
    Add the water, chicken stock, or milk, and bring to a simmer. I usually use half chicken stock, and half milk.
  • 13
    Stir, until the gravy thickens, about 3 – 4 additional minutes.
  • 14
    While it is thickening, you might choose to add a bit more seasoning. I will usually do a bit of freshly ground pepper, and maybe a tad more salt, but that is about it.
  • 15
  • 16
    Use as you would any good chicken gravy. I just love to tuck into a big pile of garlic mash taters floating in this gravy with some slow cooked beef or pork on top. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.