Homemade Chicken Gravy

43 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Chef John
Recipe by  Chef John

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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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Reviews (43)

Rate This Recipe
Baking Nana
74

Baking Nana

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 makes a huge difference with this gravy. I did add a pinch of cayenne pepper to the roux along with some white pepper. Then proceeded as directed....taste tasted and added a bit more. Will I make again? You bet!

INTERNETCOOK
30

INTERNETCOOK

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

DadChef35
27

DadChef35

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 for the novice though

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 170 cal
  • 8%
  • Fat
  • 15.6 g
  • 24%
  • Carbs
  • 6.8 g
  • 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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