Homemade Chicken Gravy
Course: GravyCuisine: EuropeanPrep Time
5 mins
Cook Time
25
minutesTotal Time
30
minutesServings
8
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!
Source:
