This classic chicken gravy is rich and savory, made with or without drippings for the perfect sauce! You’ll want to keep this recipe on hand to make over and over, and it’s easy enough to whip together anytime.
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What Makes This Recipe So Good
- This easy chicken gravy is thick, rich, and perfectly seasoned – not to mention quick and easy to make.
- This chicken gravy recipe is absolutely delicious on mashed potatoes, chicken, or even with your holiday turkey.
- No drippings? No problem! This recipe is savory and rich whether you use them or not.
How To Make Chicken Gravy
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Melt the butter in a saucepan, then whisk in the flour.
Slowly whisk in the cold stock and season with the sage. Bring the gravy to a boil, then turn down the heat a bit. Cook until the gravy is thick enough to coat the back of a spoon.
Stir in the heavy cream and season.
Top Tips For Making
- If you’re using drippings, leave out the butter and use the drippings instead.
- After you reduce the heat to a low boil, make sure you whisk regularly while the gravy is thickening, otherwise the bottom can burn.
- This gravy is best fresh, but you can store it in an airtight container in the fridge for a couple of days, or in the freezer for about 3-4 months.
- For gluten free gravy, sub out the flour with gluten free all-purpose or cassava flour.
More Recipes Perfect for the Holidays
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- ½ cup flour
- ½ cup butter
- 1 quart chicken stock
- 2 tablespoons cream
- 1 pinch dried sage
- salt to taste, about 1 – 1 ½ teaspoons
- Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.
- Gradually whisk in cold stock. Sprinkle in sage and whisk. Bring gravy to a boil. Reduce heat to low boil. Cook and stir until thick enough to coat the back of a spoon, about 5-10 minutes, whisking regularly.
- Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.
- Drippings: Use 1:1 instead of butter.
- Cooking note: After you reduce the heat to a low boil, make sure you whisk regularly while the gravy is thickening, otherwise the bottom can burn.
- Storage: Can be stored in an airtight container in the fridge for 2-3 days, or in the freezer for about 3-4 months.
- Gluten free: Use gluten-free all-purpose flour or cassava flour 1:1 instead of traditional flour.
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Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.