Easy Gluten-Free Chicken Gravy (Dairy-Free)
An easy gluten-free chicken gravy recipe that doesn’t require any pan drippings! Flavorful and tasty, this chicken gravy is great for drizzling over roast chicken or mashed potatoes! Totally dairy-free too.
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The Easiest Chicken Gravy!
Today, we’re making a very simple chicken gravy (no drippings required!..unless you wish to use drippings, of course).
An alternative to turkey gravy, this savory chicken sauce is flavored with aromatic herbs and homemade chicken broth, making it the perfect topping to drizzle over roast chicken, creamy mashed potatoes, or cornbread stuffing to add taste and moisture.
You can also serve this tasty gravy over a bed of fluffy white rice or gluten-free noodles.
Why This Recipe Works:
- Simple Ingredients: The basic ingredients for making this gluten-free chicken gravy are easily accessible at the local grocery store (nothing fancy required!).
- Very Easy to Make: Making this homemade chicken gravy is just a matter of preparing chicken broth, then making a roux into which you stir the broth and cook the mixture until it reaches the desired thickness.
- Totally Gluten-Free & Dairy-Free: The best part is that this chicken gravy recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients you’ll need for making this simple gluten-free chicken gravy.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Chicken: I used 5 chicken drumsticks, but 2 chicken thighs would work in place of the drumsticks.
- Herbs: I like using a mix of fresh parsley, fresh thyme and bay leaves. However, feel free to use other fresh herbs (such as rosemary or oregano if you like).
- Peppercorns: I like adding some mixed peppercorns for a bit of spice. Plain black peppercorns would work too.
- Butter: I used dairy-free butter to keep the recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead. Alternatively, if you do have chicken drippings from roasting a chicken, you may substitute the butter 2 tablespoons of chicken drippings instead.
- Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour). You may also use cornstarch instead. If you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose flour instead.
How to make Gluten-Free Chicken Gravy (Step by Step):
1. Combine Ingredients
Place the chicken drumsticks, parsley, thyme, bay leaves, and mixed peppercorns in a medium saucepan or pot. Fill the saucepan with enough water to cover the legs.
2. Bring to Boil then Simmer
Bring the water to a boil, cover then reduce heat to low and let the ingredients simmer for 60 minutes under a lid.
3. Strain Broth
Let the chicken broth cool slightly before straining the broth through a fine-mesh sieve to get rid of any solids.
4. Make a Roux
Melt the dairy-free butter (or drippings if using) in another saucepan and then sift in the gluten-free all-purpose flour into the melted butter, stirring well with a whisk for one minute.
5. Add Broth
Pour about half a cup of broth into the saucepan with the butter-flour mixture, and stir very well with a whisk to get rid of any flour lumps (this is important because you don’t want lumpy gravy!).
Pour in the rest of the broth gradually, simmering it over low heat for a few minutes to bring the chicken gravy to the desired thickness.
6. Season to Taste
Finally, add salt and ground black pepper to taste and stir well.
7. Serve and Enjoy
Serve this homemade gravy over roast chicken, mashed potatoes, with stuffing, or drizzled over rice or pasta.
Dish by Dish Tips/Tricks:
- Use Store-Bought Chicken Broth for Convenience: In this recipe, I’ve used homemade chicken broth, but if you’re rushing for time, store-bought chicken broth or chicken stock will work just as well.
- Stir Well: When making the roux, it’s important to whisk the flour until there are no more lumps to ensure a smooth gravy (sift the flour first for best results).
- Seasonings: Feel free to add more flavor to this homemade gluten-free gravy by adding other seasonings such as garlic powder, onion powder, etc.
- Make Turkey Gravy or Beef Gravy: If you wish, you can substitute the chicken broth for turkey broth and the butter for turkey drippings to make turkey gravy instead, or use beef broth and beef drippings to make beef gravy.
- Storing:Â To store, place any leftover gravy in an airtight container and store in the refrigerator for up to 5 days. Reheat the chicken gravy before serving.
- For a Darker-Colored Gravy: If you want your gravy to be darker in color, cook the butter for longer to get browned butter before adding the gluten-free flour. Alternatively, if you are making roast chicken, gather the pan drippings from the bottom of the pan (fats and juices released by the chicken during the roasting process), and replace the butter with the same amount of chicken drippings.
What to Eat with Chicken Gravy:
- Roast Chicken: Drizzle this gravy over oven roasted chicken, baked chicken or rotisserie chicken!
- Mashed Potatoes: Chicken gravy is delicious over these creamy mashed potatoes.
- Stuffing: Or with our favorite gluten-free stuffing.
- Rice or Pasta: Or simply serve it over a bed of fluffy white rice or gluten-free noodles.
Other Gluten-Free Chicken Recipes You’ll Love:
- Oven Roasted Whole Chicken (Gluten-Free, Dairy-Free)
- Easy Chicken Fingers (Gluten-Free, Dairy-Free)
- Crispy Popcorn Chicken (Gluten-Free, Dairy-Free)
- Chicken Patties (Gluten-Free, Dairy-Free)
Gluten-Free Holiday Recipes for the Season:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Easy Gluten-Free Chicken Gravy (Dairy-Free)
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
An easy gluten-free chicken gravy recipe that doesn’t require any pan drippings! Flavorful and tasty, this chicken gravy is great for drizzling over roast chicken or mashed potatoes! Totally dairy-free too.
Ingredients
- 5 chicken drumsticks
- 6 sprigs parsley
- 3 sprigs thyme
- 3 bay leaves
- 1 teaspoon mixed peppercorns
- 2 tablespoons dairy-free butter
- 2 tablespoons gluten-free all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Combine Ingredients: Place chicken drumsticks, parsley, thyme, bay leaves, and mixed peppercorns  in a saucepan. Fill the saucepan with enough water to cover the legs.
- Bring to Boil then Simmer: Bring the water to a boil, cover then reduce heat to low and simmer for 60 minutes under a lid.
- Strain: Let the chicken broth cool slightly before straining the broth through a sieve.
- Make a Roux: Melt the dairy-free butter (or drippings if using) in another saucepan and then sift in the gluten-free all-purpose flour, stirring well with a whisk for one minute.
- Add Broth: Pour about half a cup of chicken broth into the saucepan with the butter-flour mixture, and stir with a whisk to ensure that there are no lumps of flour. Pour in the rest of the broth gradually, bringing the gravy to the desired thickness.
- Season: Finally, add salt and ground black pepper and stir well.
- Serve and Enjoy: Serve the chicken gravy over roast chicken, mashed potatoes, with stuffing, or drizzled over rice or pasta.
Notes
Chicken: I used 5 chicken drumsticks, but 2 chicken thighs would work in place of the drumsticks.
Herbs: I like using a mix of fresh parsley, fresh thyme and bay leaves. However, feel free to use other fresh herbs (such as rosemary or oregano if you like).
Peppercorns: I like adding some mixed peppercorns for a bit of spice. Plain black peppercorns would work too.
Butter: I used dairy-free butter to keep the recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead. Alternatively, if you do have chicken drippings from roasting a chicken, you may substitute the butter 2 tablespoons of chicken drippings instead.
Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour). You may also use cornstarch instead. If you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose flour instead.
Storing: To store, place the cooled chicken gravy in an airtight glass jar and store in the refrigerator for up to 5 days. Reheat the chicken gravy before serving.
- Prep Time: 10 mins
- Cook Time: 1 hour 10 mins
- Category: Sauces
- Method: Stovetop
- Cuisine: American
