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+ servings

Chicken Gravy

This recipe is savory, rich, and thick and perfect for on top of mashed potatoes or meat
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield:6 servings


  • 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.


  • After you reduce the heat to a low boil, make sure you whisk regularly while the gravy is thickening, otherwise the bottom can burn.
  • Butter: You can sub an equal amount of drippings in place of the butter.
  • Storage: Can be stored in an airtight container in the fridge for 2-3 days, or in the freezer for about 3-4 months.
  • Make it Gluten-Free: Use gluten-free all-purpose flour or cassava flour 1:1 instead of traditional flour.


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