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.