Recipe By Anonymous
Published Sep 9th
Prep - Cook 5m Additional - Ready In 5m
Servings 16 servings Calories 5

Gravy in 5 minutes! You can use any flavor bouillon; chicken, beef or vegetable. I’ve used this in many a ‘pinch’!

Recipe Ingredients

  • 2 cups hot water
  • 2 cubes chicken bouillon
  • 2 tablespoons cornstarch
  • 1 tablespoon cold water

Cooking Directions

  1. 1 In a microwave safe dish heat water and bouillon on high, stirring occasionally until just boiling.
  2. 2 In a small bowl combine the cornstarch and cold water and mix together; stir into the hot broth and cook on medium for about 1 minute, or until thick, stirring at 30 second intervals.

Nutrition Facts

  • Calories 5
  • Carbohydrate 1.1 g
  • Cholesterol 0.1 mg
  • Protein 0.1 g
  • Sodium 144.1 mg

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  1. 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 - Read more ...
  2. Do spice this up with your favorite spices You can use chicken or beef boullion cubes depending on what you are cooking in the oven!
  3. 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.
  4. 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 - Read more ...
  5. 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!
  6. 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.:)
  7. 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!
  8. 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!;-)
  9. This was easier than I thought! I used 3 cubes and it came out great! Thanks.