Homemade Chicken Gravy

Homemade Chicken Gravy

59
Chef John 21322

"Make an easy homemade gravy out of chicken stock, heavy cream, butter, and flour."

Ingredients

30 m {{adjustedServings}} servings 170 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 170 kcal
  • 8%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 395 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.
  2. Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

59
  1. 75 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

OH BOY! This is REAL Chicken Gravy! Don't be afraid to cook your roux - if needs to be cooked slowly to a blonde stage - like Chef John says it will smell like pie crust. Good chicken stock...

Just ok. I dont know if the cream was a good addition. It was looking beautiful (color and texture) before i added the cream. It lost the "look" of what i consider chicken gravy. Easy recipe...

This recipe was delicious. I used half and half instead of heavy cream because I didn't have any.