Homemade Chicken Gravy

Chicken gravy made from scratch is simple with Chef John's recipe! Start with a basic blonde roux, add high-quality stock and cream, and you'll never buy powdered packets again!

• Cooking Time: 25 mins
• Total Time: 25 mins
• Calories: 170 Calories

Ingredients

• 1 pinch cayenne pepper
• 1 quart cold chicken stock, or more if needed
• salt and ground white pepper to taste
• 0.5 cup all-purpose flour
• 0.33333334326744 cup heavy cream
• 0.5 cup unsalted butter

Recipe Instructions

Step 1

Melt butter in a saucepan over medium-low heat. Gradually whisk in flour, reduce heat to low, and stir until the roux has turned golden and smells like a cooked pie crust, 10 to 12 minutes.

Step 2

Whisk in about 2 cups of cold stock, a little at a time, stirring to remove any lumps. Add remaining 2 cups stock. Cook, stirring occasionally, until gravy is thick enough to coat the back of a spoon, 10 to 15 minutes.

Step 3

Stir in heavy cream, and season with salt, white pepper, and cayenne.

Step 4

Taste and if the gravy still tastes starchy, let it simmer a little longer, adding more cold stock if necessary.