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
