Chicken Gravy Recipe
Gravy has been a culinary staple for centuries, originating as a way to use up the flavorful drippings left behind from roasted or cooked meats. Chicken gravy, in particular, gained popularity in Europe and the Americas as chicken became a household favorite. Traditionally, it was served with Sunday roasts or festive meals, but its versatility soon made it a weeknight favorite. Today, it’s loved worldwide for its comforting, hearty flavor.
Equipment
- Medium saucepan
- Whisk
- Measuring spoons and cups
- Stirring spoon
Ingredients
- 2 cups chicken stock or broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (adjust to taste)
- Optional: A splash of cream for extra richness
Instructions
- Prepare the Roux (Gravy Base):Place your saucepan over medium heat. Add the butter and let it melt completely.
- Once melted, sprinkle in the all-purpose flour. Whisk continuously to create a smooth paste (called a roux). Cook for 1-2 minutes until the roux turns a light golden color. This step removes the raw flour taste.
- Add the Chicken Stock:Slowly pour the chicken stock into the saucepan while whisking to prevent lumps. Start with a small amount and whisk until smooth, then add the rest gradually.
- Season Your Gravy:Add garlic powder, onion powder, black pepper, and salt. Stir well to combine.
- Simmer and Thicken:Allow the mixture to simmer gently for 3-5 minutes, stirring occasionally. The gravy will thicken as it cooks. If it becomes too thick, add a splash of chicken stock or water to reach your desired consistency.
- Optional Touch:For a richer flavor, add a splash of cream during the last minute of cooking. Whisk until fully incorporated.
- Serve and Enjoy:Your chicken gravy is now ready to serve! Drizzle it over mashed potatoes, chicken, or your favorite side dish.