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Chicken Gravy


  • 2 cups chopped or shredded chicken
  • 3 tbsp fat, can be chicken fat, oil, butter
  • Onion or garlic, opt.
  • 1 tbsp cornstarch (or 1/2 tbsp arrowroot powder, or 2 tbsp flour)
  • 1 1/2 cups chicken broth
  • 1/2 cup chicken broth
  • 1-2 tbsp cornstarch if needed (half the amount for arrowroot OR twice the amount for flour)
  • Spices, pepper, salt, to taste, opt.


  • Cook and shred chicken.
  • Heat fat in medium saucepan. Saute onions and garlic, if using. Add thickener. Stir until thickened. Add 1 1/2 cup chicken broth and stir until thickener is unclumped and spread throughout.
  • Bring just about to a boil, stirring every 2-3 minutes.If it seems thick enough, add the 1/2 cup chicken broth. If it seems thin, add some thickener to the 1/2 cup chicken broth. Stir until smooth. Add to the heated mixture.
  • Add the chicken. Heat until just about boiling. Add salt, pepper or normal herbs or spices to taste.
  • Serve over waffles or toast, OR potatoes or rice or noodles.