"Gravy in 5 minutes! You can use any flavor bouillon; chicken, beef or vegetable. I've used this in many a 'pinch'!" — Denyse
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I used twice the bouillon for stronger chicken flavor, then I decided to see how 'homemade' I could make it taste by adding basil, fresh ground pepper, celery salt, garlic powder, and 2 pats of butter. I think I could slide this past my own grandmother! ;-)
Maybe I did something wrong, I don't know. The gravy was the color of bile, it would not thicken and there was absolutely no taste to the gravy. IF I were to ever use it again I'd use more buillon, or use Campbells chicken broth. Sometimes the fastest way isn't always the best!
I sauteed about 6 sliced mushrooms in some butter & added a little white wine to reduce. Then I used beef bouillon instead of chicken and put mushroom/wine/butter mix into the gravy. Finished it off with a dash of worchestershire and some black pepper. I won't eat a good steak without it again! Thanks!
I always add an extra cube. This is how my mother and grandmother taught me to make it, only they would add a shot of ketsup, for color reasons.
Nice gravy. I read many of the reviews and did make some changes because of those reviews. I used chicken stock instead of water with 6 tsp of the granulated chicken bouillon. I thought it was a little salty (should have used the unsalted chicken broth) but the people at the party liked it a lot. I also add a generous dose of black pepper and a dash of sage. flavor was nice but I think next time I'll use the unsalted chicken broth and try flour instead of corn starch. Maybe it would look more like chicken gravy then. Would I make this gravy again?? You betcha! It only took as long to make as boiling water!! I don't think it took more than maybe 10-12 minutes to make 4 cup of great tasting gravy. Oh, I did this on the stove top as it was easier than fiddling with the microwave and worrying about a boil over to clean up.
I just made this because I was looking for a fat free low calorie gravy to make really fast. I used 3 teaspoons of bouillon for extra flavor. What I got was properly thickened and flavorful, but unappetizingly pale looking. Then it hit me - this was the sauce from the high school cafeteria chicken chow mein that I loved as a kid (so much for early development of taste buds). Anyway, this is a good fat free, quick emergency gravy. Next time I may try flour instead of cornstarch.
This was easier than I thought! I used 3 cubes and it came out great! Thanks.
Good for a fast gravy, however it wasn't thick enough for me with two tbs of cornstarch. I recommend three or even 3 1/2 tbs of cornstarch, if you like a thick gravy. Other than that, great recipe. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 5
** Calories from Fat: < 1
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