Homemade Chicken Gravy

Homemade Chicken Gravy

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.
Step 5
Serve hot and enjoy!

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

Categories

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