Chicken gravy without drippings is so easy to make and tastes better than anything that comes from a package! Nothing beats the flavor of gravy made from scratch. This homemade chicken gravy will make all of your chicken dinners, mashed potatoes, rolls, and biscuits even more delicious!
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Instructions
Add the butter to a saucepan and melt it over medium-low heat. Gradually whisk in the flour, then reduce the heat to low.
Continue stirring until the roux becomes golden, about 10-12 minutes. *The roux should bubble and look/smell a bit like cooked pancakes.
Slowly whisk in about 2 cups of the cold chicken stock and continue whisking until all lumps have dissolved. Then, gradually whisk in the remaining 2 cups of stock.
Cook, stirring occasionally, for 10-15 minutes or until the gravy is thick enough to coat the back of a spoon.
Stir in the heavy cream, salt, pepper, and onion powder.
Taste test your gravy. If it still tastes like flour, continue simmering it for a few minutes and add more cold stock to thin it out if needed. Adjust seasoning to your taste and serve immediately.
Notes
Your roux is ready when it is golden and smells like a pie crust or pancakes.
Use high-quality chicken stock or broth for the best flavor. I like to use Better Than Bouillon chicken base as well.
To store: Keep leftover chicken gravy without drippings in an airtight container and refrigerate for up to 4 days. Chicken gravy will last up to 3 months when frozen in an airtight container or freezer bag.
To reheat: Reheat your chicken gravy on the stovetop until boiling, then remove from heat and serve. If needed, whisk in a splash of stock or broth to thin it out.
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