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Homemade Chicken Gravy

Homemade Chicken Gravy

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Chef John

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



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


  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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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!


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


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