Ingredients
Ingredients
- 3 tbsp butter
- 5 tbsp all-purpose flour
- 2 cups chicken broth (or chicken drippings)
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Melt Butter: Melt the butter over medium heat in a saucepan, ensuring it doesn’t brown but is fully liquefied to begin your roux base.
- Make Roux: Whisk in the all-purpose flour gradually until smooth and fully combined with the melted butter to form a roux, which is the thickening agent for the gravy.
- Add Broth: Slowly pour in the chicken broth or drippings while whisking constantly to avoid lumps and create a smooth mixture.
- Season: Add salt and pepper to the gravy, adjusting seasoning to your taste, while constantly stirring to combine flavors evenly.
- Simmer: Let the gravy simmer for a few minutes until it thickens to your desired consistency, stirring occasionally to prevent sticking or burning.
- Serve: Remove from heat and serve the gravy warm over your favorite dishes.
Notes
- For a richer flavor, use chicken drippings instead of broth.
- If the gravy is too thick, add a little more chicken broth to thin it out.
- Whisk constantly when adding broth to prevent lumps.
- You can add herbs like thyme or rosemary for added flavor.
- Store leftover gravy in the refrigerator for up to 3 days and reheat gently before serving.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
