Homemade Chicken Gravy

Homemade Chicken Gravy

Homemade Chicken Gravy
Chicken gravy made from scratch is simple with Chef John’s recipe! Start with a basic blonde roux, add high-quality stock and cream, and you’ll never buy powdered packets again!

Melt butter in a saucepan over medium-low heat.

Gradually whisk in flour reduce heat to low and stir until the roux has turned golden and smells like a cooked pie crust 10 to 12 minutes.

Whisk in about 2 cups of cold stock a little at a time stirring to remove any lumps.

Add remaining 2 cups stock.

Cook stirring occasionally until gravy is 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.