Homemade Chicken Gravy
This chicken gravy made with high-quality chicken stock and heavy cream starts with a basic blonde roux. Skip the powdered packets of gravy mix and make homemade chicken gravy from scratch. Serve over fried chicken and mashed potatoes.
Ingredients
- 1/2 cup Unsalted Butter
- 1/2 cup All Purpose Flour
- 1 quart Chicken Stock Or more if needed
- 1/3 cup Heavy Cream
- Salt To taste
- Ground Black Pepper To taste
- 1 pinch Cayenne Pepper
Equipment
- Stovetop
- Medium Saucepan
Instructions
- 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.
- Taste and if the gravy still tastes starchy, let it simmer a little longer, adding more cold stock if necessary.
Notes
- For added flavor, sauté some onions, garlic, or shallots in the melted butter before adding the flour.
- For the best flavor, use a high-quality chicken stock or broth.
Nutrition
Nutrition Facts
Homemade Chicken Gravy
Amount per Serving
Calories
170
Calories from Fat 153
% Daily Value*
Fat
17
g
26
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
45
mg
15
%
Sodium
174
mg
8
%
Potassium
146
mg
4
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
4
g
8
%
Vitamin A
509
IU
10
%
Vitamin C
1
mg
1
%
Calcium
15
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword AP Flour, Cayenne Pepper, Chicken Stock, Ground Black Pepper, Heavy Whipping Cream, Salt, Unsalted Butter