Homemade Chicken Gravy

Homemade Chicken Gravy

Chef John 21753

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


30 m servings 170 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

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  • 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.
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  1. 75 Ratings


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.

Excellent easy recipe. I didn't have the cream, added just a touch of milk and a little bit (about a teaspoon) of cornstarch. I also added a few dried parsley flakes and a tiny bit of sage. J...

I really enjoyed this recipe. I've never bought gravy mixes and have always tried my hand at homemade gravies, but they've never come out this good. I've always used oil and never butter and I...

This is a good, basic, well-written recipe for gravy that will appeal to all those who either have never made gravy or who aren’t confident preparing it. I used the drippings from a roasted tur...

Mmm, amazing! So good with our roast chicken and mashed potatoes. My gravy wasn't getting thick at a simmer so I increased the heat and brought it to a low boil whisking constantly (this is how ...

think you'd do better using 1/2 chicken and 1/2 beef stock (Better Than Bullion brand), and also, 1/2 flour, 1/2 cornstarch. Make sure you cook the flour in the butter for at least 5 minutes at...

Made this gravy tonight. The texture is very nice and it has a nice shine to it. However, both my husband and I thought it was somewhat bland and maybe even a little "flour-y" tasting. There ...