Boston Market Gravy Recipe

Yields: About 2 cups
Prep time: 5 minutes
Cook time: 25-30 minutes


  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups high-quality chicken broth (low-sodium preferred)
  • 1/2 cup pan drippings from roasted chicken (see notes)
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme (optional)
  • Salt to taste


  • Make the roux: Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook the roux for about 2 minutes, stirring constantly, until it turns a light golden brown. The roux will have a slightly nutty aroma.
  • Slowly add liquid: Gradually whisk in the chicken broth, a little at a time, to prevent lumps. Once all the broth is added, stir in the chicken pan drippings.
  • Season and simmer: Add the onion powder, garlic powder, black pepper, and thyme (if using). Bring the gravy to a simmer, then reduce heat to low. Simmer for 20-25 minutes, stirring occasionally, until the gravy thickens to your desired consistency.
  • Taste and adjust: Season with salt to taste. If the gravy is too thick, gradually add a bit more chicken broth to thin it.
  • Strain (optional): For a super-smooth gravy, strain it through a fine-mesh sieve before serving.


  • Pan drippings are key: The pan drippings from a roasted chicken are essential for that authentic Boston Market flavor. If you don’t have roasted chicken on hand, you can substitute with very concentrated chicken stock. You may need to simmer the gravy slightly longer to develop the right flavor.
  • Adjust spices: Feel free to experiment with additional spices like poultry seasoning or a pinch of sage based on your taste preference.


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