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+ servings

Chicken Gravy

This recipe is savory, rich, and thick and perfect for on top of mashed potatoes or meat
Course Sauce
Cuisine American
Keyword chicken stock, thanksgiving, under 30 minutes
Prep Time 3 minutes
Cook Time 20 minutes
Total Time 23 minutes
Servings 6
Calories 248kcal


  • 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.


Serving: 1serving | Calories: 248kcal | Carbohydrates: 14g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 363mg | Potassium: 177mg | Fiber: 1g | Sugar: 3g | Vitamin A: 546IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg | Net Carbs: 13g