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
- unsalted butter: 0.5 cup
- all-purpose flour: 0.5 cup
- quart cold chicken stock: 1 piece (if needed)
- heavy cream: 0.33333 cup
- salt and ground white pepper: (to taste)
- pinch cayenne pepper: 1 piece
Metric Conversion
Stages of cooking
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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. Dotdash Meredith Food Studios
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Whisk in about 2 cups of cold stock, a little at a time, stirring to remove any lumps. Add remaining 2 cups stock. Dotdash Meredith Food Studios
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Cook, stirring occasionally, until gravy is thick enough to coat the back of a spoon, 10 to 15 minutes. Dotdash Meredith Food Studios
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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.
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Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
