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!
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
This recipe was delicious. I used half and half instead of heavy cream because I didn't have any.
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!!
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.
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.
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:)
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!
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.
