Make chicken gravy from scratch with Chef John's recipe that starts with a basic roux and adds stock and cream, and you'll never buy packet gravy again!
Preparation Time
5 mins
Cooking Time
25 mins
Total Time
30 mins
Calories
170 Calories
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.
Step 3
Cook, stirring occasionally, until gravy is thick enough to coat the back of a spoon, 10 to 15 minutes.
Step 4
Stir in heavy cream, and season with salt, white pepper, and cayenne. Taste and if the gravy still tastes starchy, let it simmer a little longer, adding more cold stock if necessary.