Chicken Stock Gravy
Ingredients
- 1-2 cups chicken stock
- 1/2 stick of butter (salted or unsalted)
- 1/4 cup freshly milled flour (I prefer soft white wheat)
- salt to taste
Instructions
- In a small to medium pot, melt butter on top of stove low-med heat.
- Once melted, add flour and whisk together until a slightly thick paste is formed (this is called a roux).
- More or less flour may be needed. You want the roux to be the consistency of a thicker cake batter.
- Still whisking, add in 1 cup of chicken stock and keep stirring to incorporate. Bring to a boil.
- When gravy comes to a boil, remove from heat.
- Add salt and pepper to taste.
- Gravy will thicken as it cools. If you want thinner gravy, add in more chicken stock. When reheating gravy, more chicken stock will need to be added.
Notes
This gravy can also be made with beef stock. For white gravy (as in for biscuits and gravy or chicken fried steak), instead of chicken stock use milk.
I like to use this gravy for mashed potatoes along with my fried chicken.
Tried this recipe?Let us know how it was!
