Homemade Chicken Gravy

Homemade Chicken Gravy
  • PREP TIME
    5 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    30 mins
  • SERVING
    8 People
  • VIEWS
    763

Elevate your comfort food with this luscious, scratch-made chicken gravy. Starting with a perfectly balanced blonde roux, this gravy transforms simple ingredients into a rich and savory sauce that will elevate any dish.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    7 g
  • Cholesterol
    45 mg
  • Fiber
    0 g
  • Protein
    1 g
  • Saturated Fat
    10 g
  • Sodium
    346 mg
  • Sugar
    0 g
  • Fat
    16 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 2 mins In a medium saucepan, melt the butter over medium-low heat. (2 minutes)

Image Step 02
02 Step

Recipe View 12 mins Gradually whisk in the flour, ensuring no lumps form. Reduce the heat to low and continue to stir until the roux turns a light golden color and develops a nutty aroma, like a baked pie crust. (10-12 minutes)

Image Step 03
03 Step

Recipe View 5 mins Slowly whisk in about 2 cups of the cold chicken stock, a little at a time, stirring constantly to prevent lumps. Once smooth, add the remaining 2 cups of stock. (5 minutes)

Image Step 04
04 Step

Recipe View 15 mins Bring the gravy to a simmer, stirring occasionally, until it thickens enough to coat the back of a spoon. (10-15 minutes)

Image Step 05
05 Step

Recipe View 2 mins Stir in the heavy cream and season with salt, white pepper, and a pinch of cayenne pepper. (2 minutes)

Image Step 06
06 Step

Recipe View Taste and adjust seasonings as needed. If the gravy still tastes starchy, let it simmer for a few more minutes, adding a bit more cold stock if necessary to reach your desired consistency. (5 minutes)

Image Step 07
07 Step

Recipe View Serve hot over your favorite dishes and enjoy!

For the best flavor, use high-quality, homemade chicken stock.
If you prefer a smoother gravy, strain it through a fine-mesh sieve before serving.
Adjust the amount of cayenne pepper to suit your spice preference. A little goes a long way!
This gravy can be stored in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of chicken stock or water if needed to thin it out.

Devante Skiles

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 254 Ratings)
Total Reviews: (8)
  • Dustin Dickinson

    This gravy is amazing! So much better than anything from a jar.

  • Katrina Williamson

    I added a splash of sherry at the end for extra flavor.

  • Halle Reichel

    I used bone broth instead of chicken stock, and it added a depth of flavor.

  • Kavon Oconnell

    My family loved this gravy. It's our new go-to recipe.

  • Cathy Marvin

    The roux took a little longer to brown for me, but it was worth the wait!

  • Janelle Boyle

    This made my holiday meal complete.

  • Orin Jerde

    Great recipe! Easy to follow and delicious. I will make this again

  • Forrest Kemmer

    I found that I needed a bit more chicken stock to get the right consistency, but it turned out perfectly.

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