Amish-Style Chicken Broth Gravy
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A rich, Amish-style chicken gravy adapted for whole einkorn flour, with no egg or bouillon. Makes about 4 cups (4–6 servings).
Ingredients
Base
4 tablespoons butter
4 cups chicken broth, preferably homemade and well-salted
For homemade broth, simmer chicken bones or meat in water with salt until the meat is tender and the broth tastes rich.
Thickener
1/2 cup whole einkorn flour
3/4 cup cold water or cold broth
3/4 teaspoon salt, plus more to taste
Black pepper, optional
Optional creaminess
1/4–1/2 cup half-and-half, at room temperature or slightly warmed
Instructions
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Brown the butter.
Add the butter to a medium saucepan over medium heat. Melt, then continue cooking until golden-brown and nutty-smelling. Do not let it burn.
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Heat the broth.
Pour in the chicken broth and bring to a strong simmer or light boil.
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Make the einkorn slurry.
Place the einkorn flour in a bowl or shaker bottle. Whisk in a small splash of the cold water to form a smooth paste, then gradually add the remaining water until completely smooth with no dry pockets or lumps.
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Season lightly.
Stir 3/4 teaspoon salt into the simmering broth. Add black pepper, if desired.
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Thicken the gravy.
Reduce the heat to a steady simmer. Slowly pour in the einkorn slurry while whisking constantly. Continue whisking as the gravy returns to a gentle bubble and thickens, about 2–3 minutes. Simmer for a few more minutes to cook out the whole-grain flour taste.
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Adjust the consistency.
If too thick, whisk in extra broth a few tablespoons at a time.
If too thin, whisk together 1 tablespoon einkorn flour and 2 tablespoons cold water. Add gradually, then simmer until thickened.
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Add half-and-half, if using.
Reduce the heat to low so the gravy is hot but not boiling. Slowly whisk in 1/4–1/2 cup half-and-half. Keep at a gentle simmer or below to prevent curdling.
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Season and serve.
Taste and adjust the salt and pepper. Serve hot over dressing or stuffing, mashed potatoes, biscuits, or roasted chicken.
Notes
The half-and-half is optional; omit it for a dairy-light version, though the recipe still contains butter.
Whole einkorn flour may continue thickening slightly as the gravy rests.