Make an easy homemade gravy out of chicken stock, heavy cream, butter, and flour.

Chef John
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.

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  • Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until 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 pepper.

Nutrition Facts

170 calories; 15.6 g total fat; 44 mg cholesterol; 346 mg sodium. 6.8 g carbohydrates; 1.4 g protein; Full Nutrition

Reviews (153)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2012
OH BOY! This is REAL Chicken Gravy! Don't be afraid to cook your roux - if needs to be cooked slowly to a blonde stage - like Chef John says it will smell like pie crust. Good chicken stock makes a huge difference with this gravy. I did add a pinch of cayenne pepper to the roux along with some white pepper. Then proceeded as directed....taste tasted and added a bit more. Will I make again? You bet! Read More
(128)

Most helpful critical review

Rating: 3 stars
02/07/2012
Just ok. I dont know if the cream was a good addition. It was looking beautiful (color and texture) before i added the cream. It lost the "look" of what i consider chicken gravy. Easy recipe for the novice though Read More
(45)
191 Ratings
  • 5 star values: 140
  • 4 star values: 30
  • 3 star values: 8
  • 2 star values: 7
  • 1 star values: 6
Rating: 5 stars
01/28/2012
OH BOY! This is REAL Chicken Gravy! Don't be afraid to cook your roux - if needs to be cooked slowly to a blonde stage - like Chef John says it will smell like pie crust. Good chicken stock makes a huge difference with this gravy. I did add a pinch of cayenne pepper to the roux along with some white pepper. Then proceeded as directed....taste tasted and added a bit more. Will I make again? You bet! Read More
(128)
Rating: 5 stars
01/28/2012
OH BOY! This is REAL Chicken Gravy! Don't be afraid to cook your roux - if needs to be cooked slowly to a blonde stage - like Chef John says it will smell like pie crust. Good chicken stock makes a huge difference with this gravy. I did add a pinch of cayenne pepper to the roux along with some white pepper. Then proceeded as directed....taste tasted and added a bit more. Will I make again? You bet! Read More
(128)
Rating: 3 stars
02/06/2012
Just ok. I dont know if the cream was a good addition. It was looking beautiful (color and texture) before i added the cream. It lost the "look" of what i consider chicken gravy. Easy recipe for the novice though Read More
(45)
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Rating: 5 stars
12/27/2011
This recipe was delicious. I used half and half instead of heavy cream because I didn't have any. Read More
(45)
Rating: 5 stars
02/25/2012
I really enjoyed this recipe. I've never bought gravy mixes and have always tried my hand at homemade gravies but they've never come out this good. I've always used oil and never butter and I think that that makes all the difference. I didn't use cream as I did not have it and the gravy was just as good. I did add a little bit of whole milk though. I will definitely use this time and time again. I know it was good because my husband enjoyed it and he is picky picky picky!! Thanks!! Read More
(33)
Rating: 5 stars
04/18/2012
Excellent easy recipe. I didn't have the cream added just a touch of milk and a little bit (about a teaspoon) of cornstarch. I also added a few dried parsley flakes and a tiny bit of sage. Just mainly for color and because I was serving it with a sage stuffing. Thanks for a great recipe. Read More
(30)
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Rating: 4 stars
01/17/2013
This is a good basic well-written recipe for gravy that will appeal to all those who either have never made gravy or who aren t confident preparing it. I used the drippings from a roasted turkey breast plus enough boxed chicken stock to make up the difference. The cream was a nice addition something I don t generally use. I didn t care for the light color of the gravy however particularly since I was using it for sliced roast turkey but a little dribble of Kitchen Bouquet fixed that right up. Read More
(25)
Rating: 5 stars
01/22/2012
Mmm amazing! So good with our roast chicken and mashed potatoes. My gravy wasn't getting thick at a simmer so I increased the heat and brought it to a low boil whisking constantly (this is how my mom does it) until it was thick to my liking then turned off the heat and added the cream s/p and cayenne. Thanks so much for the recipe:) Read More
(23)
Rating: 5 stars
06/09/2013
This is similar to the old Fanny Farmer chicken pot pie gravy recipe. I add a touch of poultry seasoning to mine and a dash of nutmeg. I then pour it over roughly cubed chicken drained can of LeSeur peas carmelized onion pieces and well-cooked sliced carrots. A topping of Bisquick biscuits finishes it off with a sprinkling of grated parmesan cheese over the biscuits. There usually aren't any leftovers! Read More
(11)
Rating: 3 stars
06/16/2013
Made this gravy tonight. The texture is very nice and it has a nice shine to it. However both my husband and I thought it was somewhat bland and maybe even a little "flour-y" tasting. There was something missing. It needs some zing. Like maybe drippings from the chicken roasting pan?? Does anyone have an answer. It looks like we are the only ones complaining about this. Thanks much. Read More
(9)