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White gravy boat with chicken gravy and fresh herbs and a spoon.
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Homemade Chicken Gravy

This chicken gravy made with chicken stock and milk 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.
Course Side Dish
Keyword AP Flour, Cayenne Pepper, Chicken Stock, Ground Black Pepper, Salt, Unsalted Butter
Dietary Need Vegetarian
Cooking Method Stovetop
Cook Time 25 minutes
Total Time 25 minutes
Servings 8
Calories 170kcal
Author Recipe Adapted from: allrecipes.com

Equipment

  • Stovetop
  • Medium Saucepan

Ingredients

  • 1/2 cup Unsalted Butter
  • 1/2 cup All Purpose Flour
  • 1 quart Chicken Stock Or more if needed
  • 1/3 cup Half and Half
  • Salt To taste
  • Ground Black Pepper To taste
  • 1 pinch Cayenne Pepper

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

Calories: 170kcal | Carbohydrates: 10g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 174mg | Potassium: 146mg | Fiber: 1g | Sugar: 2g | Vitamin A: 509IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg