How Do You Make Chicken Gravy

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OH Male child! This is REAL Craven Gravy! Don't be agape to cook your roux - if needs to be cooked slowly to a blonde stage - like Chef John says information technology will olfactory property like pie crust. Good craven stock makes a huge difference with this gravy. I did add a pinch of cayenne pepper to the roux forth with some white pepper. Then proceeded as directed....taste tasted and added a bit more. Volition I make again? Yous bet!

Just ok. I dont know if the cream was a expert addition. It was looking beautiful (color and texture) before i added the cream. It lost the "look" of what i consider chicken gravy. Like shooting fish in a barrel recipe for the novice though

This recipe was delicious. I used one-half and half instead of heavy cream because I didn't accept any.

I actually enjoyed this recipe. I've never bought gravy mixes and have ever tried my paw at homemade gravies, just they've never come out this skilful. I've e'er used oil and never butter and I recall that, that makes all the deviation. I didn't employ cream, every bit I did non accept it and the gravy was just as skillful. I did add a little bit of whole milk though. I will definitely use this time and time again. I know information technology was proficient considering my married man enjoyed it and he is picky, picky, picky!! Thanks!!

Splendid like shooting fish in a barrel recipe. I didn't have the cream, added just a bear upon of milk and a footling bit (about a teaspoon) of cornstarch. I as well added a few dried parsley flakes and a tiny bit of sage. Simply mainly for color and because I was serving it with a sage stuffing. Thanks for a nifty recipe.

This is a expert, bones, well-written recipe for gravy that will appeal to all those who either have never made gravy or who aren't confident preparing it. I used the drippings from a roasted turkey breast plus plenty boxed craven stock to make up the difference. The cream was a overnice addition, something I don't generally use. I didn't treat the lite color of the gravy, however, especially since I was using it for sliced roast turkey, simply a little dribble of Kitchen Boutonniere fixed that correct upwardly.

Mmm, amazing! And then good with our roast chicken and mashed potatoes. My gravy wasn't getting thick at a simmer and so I increased the rut and brought it to a low eddy whisking constantly (this is how my mom does it) until it was thick to my liking, then turned off the heat and added the cream, southward/p and cayenne. Cheers and then much for the recipe:)

This is like to the old Fanny Farmer chicken pot pie gravy recipe. I add a touch of poultry seasoning to mine and a dash of nutmeg. I so cascade it over roughly cubed craven, drained tin can of LeSeur peas, carmelized onion pieces and well-cooked sliced carrots. A topping of Bisquick biscuits finishes it off, with a sprinkling of grated parmesan cheese over the biscuits. There normally aren't whatever leftovers!

Disaster. Over an hr and even so runny. Kept trying my luck and nothing half an hour later. Added flour and cornstarch a trivial at a fourth dimension until I had quadrupled the original specifications of the recipe and it was still runny and tasted awful. Continued on until it thickened (with the addition of yet more flour) and by the time it prepare up information technology tasted like dough.

I fabricated this 2 times already this week. First with leftover chicken from a roast, I used chicken broth instead of drippings & cut the recipe in one-half. We all loved it & honestly I was never a gravy fan. Today I roasted a 4lb. pork shoulder. I coated the roast with a can of cream of mushroom soup. When cooking was consummate the juices measured 2 cups, then Iadded 2 cups of h2o. I took the suggest & cooked the roux for the 12 minutes. OMG, I commonly would have eaten the pork plain, it was juicy & so tasty but I ate each bite dipped in Chef John's gravy! Yummy

Made this gravy tonight. The texture is very nice and information technology has a nice shine to information technology. Still, both my hubby and I idea information technology was somewhat banal and maybe even a little "flour-y" tasting. At that place was something missing. It needs some zing. Like maybe drippings from the chicken roasting pan?? Does anyone have an answer. Information technology looks similar nosotros are the just ones complaining near this. Thanks much.

Perfect gravy! Super like shooting fish in a barrel to make and no lumps. I added some dried thyme to the roux and a couple drops of Worcestershire sauce at the end (a tip from ane of Chef John's other recipes). Make certain you sample every bit you get and add together salt if it's tasting too "chicken goop-y."

This was groovy! Very good for a base recipe, simply I had to add some extra spices for more season. I added cooked, cubed chicken chest and served over mashed potatoes, with homemade biscuits on the side. Came out wonderful, and the whole family LOVED this gravy. Definitely saving this one (:

This was my very first attempt at making gravy from scratch and this recipe is delicious and then easy. I followed the recipe exactly and it turned out perfect. I will never buy gravy packets again.

Chicken Gravy 101 to me!! I remember this dish has a lot of potential, Before attempting this over again, I'll have to effigy out what seasonings to utilize, by reading all of the review, and see that will work for others, and than for me, to get in more than flavorful or lot better for me to do! Anyway, fantabulous to exercise a SCRATCH on recipes. The more than I play with my food, the more I love cooking, to make a recipe that volition piece of work for me, that is!! Than I can practice the happy food dance!! I've volition added this to my recipe volume with my additions. THANK You!! Information technology O.K. with potential........

Awesome recipe! I used all organic material and the taste was SUPERB (said with a french emphasis)!

I utilise this simple recipe equally the replacement in any recipe that calls for "cream of" canned soup as a "gravy." (I do NOT utilise it IN recipes equally a replacement...information technology is non the right consistency for that. I use it just in the recipes that phone call for thinned soup as a gravy or sauce to an already cooked dish). Information technology is easy and quick to prepare, low-cal, and a wonderful alternative to the processed condensed soups.

Looks soooo skillful! Will try information technology......

Did not employ the cream. It was great without information technology!

This was first fourth dimension I made gravey and I actually found this like shooting fish in a barrel and tasty.

I made this terminal night. I did not however employ the heavy cream in it. I did add together some spices for flavor, but overall it was nifty. This has to be the prettiest gravy I've ever made. No lumps, very smooth texture. Loved the butter flavor.

Worth the wait. The best gravy I've always made.

Simply wonderful. Such a rich taste with the perfect texture. Well done! :)

This is skillful stuff. I did use one/2 n 1/2 and corn starch, instead of cream and flour. Very smooth with great consistency and season.

Unproblematic and delicious! I omitted the cream due to nutrient allergies and used bootleg stock. I only cooked the roux virtually 5 minutes. I will use this again! Everyone loved it!

I htought this was an amazingly bland recipe. The kicking of cayenne is the merely supporting feature of this recipe.

This is the Best recipe for homemade gravy! Thank you Chef for a delicious recipe with articulate and concise instructions and timing. My family concurred - "Succulent gravy, FINALLY!"

This is amazing!! I wont change a matter, I always try recipes orignal, at first, then brand it my manner, but this needed nada differnt!! thank you so much!!

Wow, this may accept been the all-time gravy I have e'er made. Nosotros loved it. I but made 2 servings of this for Hubs and me. The changes I made were to add the white pepper and cayenne with the flour, and I omitted the heavy cream because I thought it tasted great without it. This took a lot longer than whatsoever gravy I've ever made, but maybe information technology was worth it.

Chef John is correct; You will never become back to the shop-bought stuff once again. Not even for simplicity or convenience equally this is JUST as easy and quick, but the season is awesome. I do recommend using organic chicken goop - is have a much ameliorate flavour.

Perfect chicken gravy for baked chicken. I added a flake of poultry seasoning likewise as some blackness pepper. Delicious!

This was easy and tasty, although I thought it needed a little something to boost the savoriness. I added simply a dash of tamari (less salty, thicker, gluten-free soy sauce) and that did the play tricks. Too didn't have cayenne on hand and so I threw in a touch of paprika. I also omitted the heavy cream. This made a LOT of gravy!

I was a chip concerned about calculation the foam at the cease, but I did since it was part of the recipe. Glad I did!! Made for an added richness that was lovely. Do not be afraid to cook the roux as directed, it makes all the difference in the earth! Thank you for another great recipe, Chef John - you ever come through!

Best. Chicken. Gravy. E'er!! Cheers, Chef John.

merely fabricated this for dinner, came out great

Found this very bland. Information technology definitely needed drippings and/or a alloy of savory spices.

Information technology was super easy and tasted divine! I won't tell you what my husband said about it! ;)

I have never fabricated my own gravy before, but since gravy is one of the reasons I go up every twenty-four hour period, I figured I ought to try information technology. ;) This was phenomenal. I eliminated the foam, but otherwise followed the posted recipe. My roux did not melt for quite as long as called for, but no large deal. My gravy was a trivial flake lite in color. Information technology nevertheless tasted rich and chickeny and perfect. WILL be making this often!

I had gotten everything but the gravy and refused to go back for packaged gravy mix. Found this and had all the ingredients to make it,amend than the packaged stuff and like shooting fish in a barrel to do

This is delicious! I really like that you told united states of america how many minutes to melt this at unlike steps or stages. The times were right on signal. I cooked the butter and flour at a low heat, or really slow boil, and then aught burned, and stirred information technology oftentimes. My butter and flour mixture was a pretty gold color in well-nigh ten minutes, and then I added the cold chicken stock. I cooked this another fifteen minutes, like you said enough to coat the dorsum of a spoon. I was afraid to add the heavy foam at the end, merely male child did it make the flavor pop! It is definitely worth it. Thanks and so much for the cracking recipe and instructions!

Very simple and tasty recipe! I use some fresh chopped onions for added texture and taste.

I used a nice rich homemade chicken stock, all ingredients and instructions filled exactly...just I wish I had never used the cream, made it milky and diluted, whereas before I added it, it was perfect. My advise, follow everything,use rich homemade stock, and totally skip the cream. I should then exist PERFECT!

Skilful ... but brand certain y'all add SALT to taste!

Used stock made from Costco craven. Used milk instead of foam. Expert

This gravy is excellent! I substituted salted butter, whole milk and left out the cayenne pepper. My (boxed) stock wasn't cold, then while I was making the roux I let the stock absurd in the freezer. My family unit loved it. This recipe is a keeper!

This is a great recipe. Browning the butter and letting information technology simmer in the flour gives it such a slap-up flavor. It's so simple and piece of cake and uses ingredients I usually have on hand. I've even used beef broth to make gravy for beef patties. I've used foam, 1/2 & one/2 and milk. Each time information technology comes out swell.

My family LOVES gravy and this gave me a new one to add to the mix. I didn't modify a thing and followed the video exactly. Came out perfect and my gravy loving guys all gave information technology two thumbs manner up. Cheers for the corking recipe Chef John.

Very shine texture, but very bland. It tasted like flour. I can't imagine anyone enjoying the flavor of this gravy, nonetheless apparently they do.

Easy peasy. I used beefiness broth instead of chicken broth to go on craven fried steak, used milk instead of cream, and added some onion flakes. Did the trick!

Succulent!! I didn't add the cream, but added a bit of whole milk. Family unit loves information technology!! Cheers for the recipe.

I've been a lacto/ovo vegetarian for 30 years, but lately for some reason I've been having a terrible peckish for craven gravy over biscuits like my grandmother used to make when I was a child. I sometimes brand chicken meals for my meat eating family and have never been tempted to consume information technology. I ordinarily make a version of whatever I'chiliad making for them using vegetable broth instead of craven, but today I made this and loved every bite of it! I doubled the recipe, using homemade chicken broth (a whole Amish chicken poached with onion, celery, carrot and bay leaf). I cooked it exactly as Chef John advised until information technology smelled like broiled pie crust, about 8 minutes over low estrus. I added my broth hot since I had just fabricated information technology, making sure to whisk vigorously as I added it. Information technology was lump free. I did non add cream or milk since it was then expert without information technology. At the end I added body of water salt, freshly ground pepper, and onion powder. I added cut up chicken to one-half of it and served it over buttermilk baking pulverisation biscuits and my family unit loved it. I had no desire to eat the chicken but I have to admit that I loved the gravy sans craven and volition utilise this method to make turkey gravy this Thanksgiving. Thank you, Chef John, I can't believe I ate anything with craven juices in it just information technology was worth it, just like I remember my grandma's.

Loved the cayenne in this. I added more than the recipe calls for, because I like a little more than kick than usual. Simply we will be making this over again!

information technology'southward easy and delicious!!

This is a very squeamish gravy! You tin can't go wrong with this recipe. Thanks for sharing...

Followed recipe. I was nervous, just it came out great and on the thick side similar I like it! Thanks for sharing

Piece of cake enough to brand. Not every bit quick as Id hoped.

This recipe was fine, only without pan drippings, which I did non accept available, information technology'southward not as adept as information technology could be.

Pretty much followed the recipe equally given. Browned the flour get-go to requite the gravy a footling more color. Turned out very good. I received many compliments on the end event. I chose this recipe since I didn't have whatsoever pan drippings from the chicken to use.

Succulent! My but criticism is it takes a lot longer to bring to a simmer than stated. I would permit at least 20-25 minutes. I ended upwards turning the estrus way up after fully incorporating the stock to speed up the process . So one time information technology started to simmer, turned it way downwards again.

This was delicious simply as is. Super easy to do.

I had to utilise bully value brand salted sweet cream butter stick and it turned out really skilful. I also didn't salt it any extra or put any cayanne in it. I don't call back I cooked the flour and butter plenty because it still turned out pretty light. Good still just probably would accept been better if I was more than patient with information technology.

I made this final dark as the recipe states and it was very banal. I had to add poultry seasoning, more than salt, more pepper, and Improve than Bouillon chicken seasoning to provide any real craven taste. This is why I use packet chicken gravy if I didn't bake a chicken myself. Sorry John.

Not bad. I didn't have foam so this recipe may take been five stars with it. It's proficient, though.

I ever wanted to brand a good gravy and was very surprised how easy this was to make and how fantabulous it tasted! Fabricated this with the ultimate roast craven which is absolutely amazing! This gravy was the icing on the cake! it was easy and so tasty. The boys and husband loved it!

Astonishing!!! I also added some fresh black pepper. I will be calculation to my favorite recipes!!

Fabricated it and it was delicious !

This is by far the best chicken gravy recipe I've come beyond. My married man loves a scrap of rut so I merely added a bit more cayenne pepper. Other than that,, I wouldn't change a affair. Delicious!

Used whole wheat flour and added cooked, shredded chicken. I also used ham stock (since it was what I had) and added some chicken bullion. It was delicious!

Bowl of gravy? Yes please! This gravy is so incredible, I literally ate a few bites from a spoon while cleaning up afterwards dinner. I didn't fifty-fifty melt the roux or finished gravy nearly as long as called for. This is a cracking "dump" recipe—but add the ingredients in approximate quantities and adjust for thickness.

This was really adept. I call up I've ever undercooked the roux and this fourth dimension I did everything slowly and methodically. Finally get the "fragrant stage". I'll will exist making this ahead for Thanksgiving and Christmas dinner. Piece of cake and delicious if you follow directions!!

I left out the heavy cream. It was perfect, silky smooth and creamy. Delicious!

I liked information technology! The next fourth dimension I make it I will be sure to brown my butter so that it has a little more colour. I was a picayune cautious since this was my get-go homemade gravy. My brother liked it and that fabricated me happy.

Fabulously easy and tasty!

Followed the directions to a T. Season to gustatory modality. If you have a floury or gummy tasting gravy, yous didn't cook your roux long plenty.

This is an amazing base. I only gave it iv stars because I made some modifications. I seasoned the roux before adding stock. I eyeballed white pepper, blackness pepper, salt, onion pulverization, garlic powder, a pinch if cayenne, and some dried parsley. Then added 4 cups of stock and no cream. It turned out great! I volition keep this recipe at my fingertips. Delicious!

I plant the video to be VERY helpful! I made ane alter and that was to utilize Wondra instead of regular flour. My roux didn't look similar Chef John's with the Wondra flour so I cooked it a "picayune bit" longer. I call up that changed the flavor of the gravy. I will try information technology again with regular flour and update my rating. The rest of my family unit liked it but I thought it tasted off.

I fabricated this a few months back and forgot to rate information technology. Well it gets a five star because it is quite good.

This receipt is perfect. It was a hit and easy.

This is a very good base recipe, and as CF says, you can clothes it up with flavorings that y'all like. Here is what I did, and the outcome was so succulent, and all-time of all, I fabricated it two days earlier Thanksgiving, so just reheated on medium heat for about thirty minutes, stirring often, then let it sit on depression until dinner, near 30 more than. So in a nutshell, outset reheating about one hour before dinnertime. Sentry the video for technique. It is and then easy. And I used an ordinary carton of Campbell craven broth, regular salt, so definitely practise NOT add whatsoever salt at all to the sauce. Later on stirring in the broth and bringing that to a boil, I cooked gently for about ten minutes. That gets the flour taste out. Later on that I stirred in one/4 cup marsala wine, i/2 tsp poultry seasoning and ane/4 white pepper. Cook that for about 2 minutes and then stir in the cream and do non eddy once more. Let it cool to room temp, then keep in fridge. Reheat per instructions above. Don't boil it when you reheat, equally the cream could then separate. I had no issues. The gravy is good. You lot can double everything, which I practice if I am cooking for more than eight. This is so, so like shooting fish in a barrel, and I would non dream of making this right before Thanksgiving dinner, with the stress of using turkey drippings, etc. Not for me. Brand this a few days ahead and savour a stress-free T-giving dinner.

Excellent little gravy recipe! I normally take a shortcut with cornstarch and had forgotten how to utilize flour. This turned out perfectly creamy and succulent. I had no heavy cream in the business firm, and so I melted a similar corporeality of cream cheese in the microwave and it came out all the same. Definitely volition be relying on this method in the futurity! Much better and not too much more of a hassle than using cornstarch.

It was great simply how I did it was exercise flour and butter after butter melted added flour then slowing added chicken stock seasoned at same fourth dimension and added cream during procedure well wisking together brought to low for 10 to 15 mins came together squeamish added at end I knew wouldn't join correctly

My hubby said this gravy was killer.

Made this tonight to tiptop mashed potatoes and fried craven. I halved the recipe and subbed craven bullion/water for stock and half and half for cream(didn't accept stock or cream on hand). My roux became fragrant after about 5 minutes, just I aspect that to cooking on a gas stovetop. Really a great chicken gravy!

Very good. I used vegetarian stock and substituted light foam for heavy cream. Tasty. Volition brand over again

This is by far the best chicken gravy!! excellent!!! Thanks!! a 5 star recipe!!!:)

I fabricated this and it was really skilful and flavorful. needed a half a cup of flour more. and I didnt apply the cream

This is my get to chicken gravy when I don't accept any chicken drippings. I love the olfactory property of the butter cooking. It smells like shortbread cookies:)

I made this the other dark and my family loved it. I am going to try it for my craven pot pie. Thanks for the recipe.

Made the goop out of rotisserie craven carcass which I will acknowledge could take been more chickeny. Made it per recipe only thought information technology could've been brighter flavored. A little vino and thyme did the trick.

My unabridged family truly enjoyed eating this dish and everyone rated information technology a "v." I volition definitely make this dish again and again as this was mighty tasty and we cannot say enough about this dish.

The get-go time I made this, I made it exactly as written and I felt that it used too much flour and was too thick, hence the 4 rating. I like to rate on the recipe as written. The second time, I made it, I changed the broth to 4 1/two cups, and left out the cream all together. And so effectively, the amount of liquid remained the same. I likewise added some poultry seasoning, about ane/2 tsp and some pepper and cut back the flour to 1/iii loving cup and left the butter equally is. With these changes I thought it was fantastic.

Admittedly wonderful! I soaked my rice and chicken with this stuff and I couldn't exist happier.

This recipe is perfect and tastes just like the recipe my grandmother used to make. I did substitute the cayenne pepper with chili pulverization as I was all out, but it nonetheless tasted great! Thanks for another great recipe Chef John!

Then like shooting fish in a barrel. I recall next time I'll go out out the cream.

Delicious! I substituted half and one-half for heavy foam because that'due south all I had. Still turned out neat in my opinion.

I made information technology as directed. Had to season it a Lil more to give it some flavor. Wanted it to exist brown every bit opposed to white. It was adept, though. Easy recipe to follow.

This was awful gustation information technology like liquid flour

did not intendance for information technology at all! I had to resurrect it will onions, white wine, soy sauce and worcestershire sauce only to requite information technology flavour and colour. Quite possible the piece of work affair I have ever made :(