Chicken Gravy Without Drippings

🧂 Ingredients

• ½ cup butter
• ½ cup all-purpose flour
• 4 cups chicken stock

  (cold, use more if needed)
• ⅓ cup heavy cream
• ⅛ teaspoon each, salt & pepper
• ⅛ teaspoon onion powder

Instructions

• 1 Add the butter to a saucepan and melt it over medium-low heat. Gradually whisk
  in the flour, then reduce the heat to low.
• 2 Continue stirring until the roux becomes golden, about 10-12 minutes. *The roux
  should bubble and look/smell a bit like cooked pancakes.
• 3 Slowly whisk in about 2 cups of the cold chicken stock and continue whisking
  until all lumps have dissolved. Then, gradually whisk in the remaining 2 cups of
  stock.
• 4 Cook, stirring occasionally, for 10-15 minutes or until the gravy is thick
  enough to coat the back of a spoon.
• 5 Stir in the heavy cream, salt, pepper, and onion powder.
• 6 Taste test your gravy. If it still tastes like flour, continue simmering it for
  a few minutes and add more cold stock to thin it out if needed. Adjust seasoning
  to your taste and serve immediately.

Nutrition Info