Chicken Gravy

What a week, I ate two Thanksgiving dinners, and was even able to make one for a dear friend of mine, and some how I still want more turkey. While making my friends Thanksgiving I was able to snap a couple of pictures of my chicken gravy. I know everyone has that one recipe they love and its kind of pointless to post about gravy, but I love my gravy recipe. After trying a couple of variations I found one that I love, that literally takes minutes to make. With that being said if you are ever in a pinch and need a quick gravy you should try mine.


In a pot melt 2 tablespoons of unsalted butter on medium high heat. Once the butter is about 3/4 of the way melted place 2 1/2 tablespoons flour.


Whisk the butter and flour together until they blended together with no lumps. Be sure to continually whisk them together to prevent burning the roux (1 part fat, 1 part starch), if you need to stop whisking at anytime remove the pot from the heat to help prevent burning. It only takes a couple of minutes to get a good roux.


Once you get your roux, add 3 cup chicken broth and mix whisk until you get your desired consistency you like. While whisking add salt and pepper to taste. Serve hot with chicken, turkey, potatoes, or whatever you like to eat gravy with.

2 tablespoons unsalted butter
2 1/2 tablespoons flour
3 cups chicken broth
salt and pepper to taste

In a sauce pan, melt 2 tablespoons unsalted butter. Next place 2 1/2 tablespoons flour into the sauce pan and whisk the flour and butter together until they are well combined and not lumpy. Then add 3 cup chicken broth and whisk together for about 4 to 5 minutes until the gravy becomes the thickness you desire. Salt and pepper the gravy to taste and serve hot.


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