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.
Whisk in the onion powder, cooking another 1 to 2 minutes.
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.
Add salt and pepper, to taste.
Then serve the gravy while warm with your dinner. It's a good idea to make gravy just before you're ready to eat.
*You can use a good gluten-free flour instead.How should I store chicken gravy?Store in the fridge in an airtight container. Chicken gravy will keep in the fridge for just a couple days. The gravy can be reboiled for 2 minutes and then stored for an additional couple of days. Can you freeze leftover gravy?Yes, you can store a flour-based chicken gravy in the freezer for up to 4 months. Store in an airtight container or freezer bag. Just be sure to allow enough time to thaw in the fridge before serving.How do I re-heat gravy?You can re-heat gravy on the stove top in a sauce pan, stirring frequently until hot. Or you can re-heat in a microwave at 30 second intervals, stirring in between 'til heated.What should I do if my gravy is too thick?Add chicken broth or water 1/2 cup at a time until your gravy is the desired consistency. Keep in mind, adding more liquid may necessitate adding a bit more seasoning, as well, especially salt and pepper.