This classic all-purpose gravy is made by first cooking flour and butter together (that’s called a roux, pronounced roo) and then adding cold stock and cooking it until it's thickened and is smooth as silk.
This recipe makes four cups of gravy which is great for most meals.
Perfect Chicken Gravy*
Use your measuring spoons, measuring cup and prep bowls to prepare the following ingredients:
1/2 cup butter (unsalted)
1/2 cup flour
4 cups chicken stock
1/3 cup heavy cream (optional)
Salt and pepper to taste
Making the Roux
Cut 1/2 cup (8 tablespoons) of unsalted butter into chunks and add it to a medium size heavy sauce pan.
(Unsalted butter allows you to control the salt in the gravy.)
On low (to medium-low) temperature melt the butter until it is foamy. Add 1/2 cup of all-purpose white flour to the pan. Start whisking the flour until well blended.
Keep whisking and cooking (over very low heat) until it smells like a pie is cooking in the oven! That means the flour is cooked and your gravy will not end up having a “pasty” flavor to it.
Brace yourself, as this could take anywhere from 6-to-12 minutes to get cooked!
Adding the Stock
Start by whisking in about 1 cup of chicken stock. (Four cups will eventually get added.)
Keep whisking vigorously until all the stock is absorbed. Now add a bit more stock whisking until the stock is again absorbed.
Pour in the remaining stock, keep whisking! All of the stock will get absorbed and it will be smooth as silk again! The stove should still be set at low as you continue to cook the gravy.
At about 12 minutes, add 1/3 cup cream. This adds such a rich flavor and texture to the final gravy. Within two minutes of adding the cream, the gravy is perfect!
Taste the gravy, and add some salt (if you think it needs it) and some white or red pepper It's ready to serve!
Tips: Homemade “flour-thickened” gravy should be stored in the refrigerator in an airtight container and used within two days of making it. When reheating the gravy bring it to a boil, whisking constantly, and then keep at simmer until ready to serve.
(Note: Gravy thickened with corn starch does not freeze well at all, nor does it hold up for prolonged cooking.)
Box or homemade "stock" can be replaced or enhanced by "pan drippings."
Flour-thickened gravy can be frozen for up to 3 months. Freeze the gravy in manageable portions. I like using zip-lock freezer bags. Be sure to squeeze out all the air and flatten the gravy. It will take up much less space in the freezer this way.
* For brown gravy, use beef stock, pan drippings and/or a tablespoon Kitchen Bouquet Browning & Seasoning Sauce.
