Chicken Gravy from Bouillon

🧂 Ingredients

• 1/4 cup water
• 3 tablespoons all-purpose flour*
• 2 cups chicken broth
• 1 teaspoon onion powder
• Salt

  to taste
• 1/8 teaspoon ground black pepper

Instructions

• 1 To make the slurry, whisk together the water and flour, making sure there are no
  lumps and no flour sticking to the bottom of your bowl or measuring cup. Then
  just set your slurry aside 'til you need it.
• 2 Add chicken broth to a medium sauce pan, and bring to a boil over medium heat.
• 3 Whisk in the onion powder, cooking another 1 to 2 minutes.
• 4 Now whisk your slurry mixture into the boiling broth, stirring constantly 'til
  the gravy thickens; it will start to thicken right away. If, for some reason,
  your gravy is too thin and not thickening up enough, you can whisk another
  tablespoon of flour into just a little bit of water (making another slurry), and
  add that to your gravy to help it thicken up more.
• 5 Add salt and pepper, to taste.
• 6 Then serve the gravy while warm with your dinner. It's a good idea to make gravy
  just before you're ready to eat.

Nutrition Info