homemade chicken gravy

Chicken

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

½ cup unsalted butter
½ cup all-purpose flour
1 quart cold chicken stock, or more if needed
⅓ cup heavy cream
salt and ground white pepper to taste
1 pinch cayenne pepper

Directions

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.
Serve hot and enjoy!