Easy Skillet Pan Gravy with Chicken Broth
A classic roux-based gravy made in cast iron with butter and flour, thickened with chicken broth and simmered to desired consistency. Customizable with herbs, spices, or cream. Ready in under 20 minutes for weeknight dinners or holiday meals.
Ingredients
Instructions
- 1
Heat cast iron skillet on medium-high heat and melt butter without letting it burn or smoke.
- 2
Whisk flour into butter, stirring constantly until a smooth paste forms.
- 3
Slowly pour broth into roux while whisking constantly.
- 4
Optionally add bouillon, herbs, spices, or other seasonings at this time. Do not add milk or cream yet.
- 5
Bring gravy to a boil and boil while constantly stirring or whisking.
- 6
Reduce to medium heat and allow to simmer, stirring frequently. If using milk or cream, slowly stir it in now and continue simmering until desired consistency is reached.
- 7
Serve immediately or cover to prevent a skin from forming.
Tips
Cover gravy to prevent skin formation if not serving immediately.
Whisk constantly when adding broth to avoid lumps in roux.
Add milk or cream after reducing heat to prevent curdling.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat on stovetop over low heat, whisking occasionally. Freeze up to 1 month.
Prepare roux ahead and store separately. Complete gravy within 1 hour of serving for best texture.
Spoon over mashed potatoes, roasted vegetables, chicken, turkey, or biscuits.
Common Mistakes
Do not skip constant whisking when adding broth to avoid lumps forming in the gravy.
Do not add milk or cream before reducing heat to prevent curdling.
Do not let butter burn or smoke at the start, which ruins the base flavor.