Ingredients
Equipment
Method
- Bring chicken broth to a boil in a saucepan. Add poultry seasoning (or chicken stock cube), then set aside.
- In a separate deep pan, melt butter over medium heat. Before it browns, sprinkle in flour to create a roux.
- Gradually pour the seasoned chicken stock into the roux, whisking constantly to prevent lumps from forming.
- Continue whisking and cooking until the mixture thickens to your desired consistency, about 3-5 minutes. The gravy should coat the back of a spoon.
- Gently stir in the whipping cream. Be careful not to let the gravy come to a heavy boil after adding the cream to prevent curdling.
- Season with salt and pepper to taste, then serve immediately.
Notes
For a lighter version, you can omit the cream entirely for a clearer gravy, or substitute half-and-half, though the texture won't be quite as velvety. For deeper flavor, try using browned butter instead of regular butter.
This gravy can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed to thin it out.
For variations, consider adding sautéed mushrooms, minced fresh herbs, or a splash of white wine for extra flavor.