PERFECT GRAVY EVERY TIME! HOW TO MAKE GRAVY !

Melt 4 tablespoons of butter in a pan.

Add 4 tablespoons of all-purpose flour to the melted butter to make a roux.

Whisk until there is no dry flour and the roux is blonde and nutty smelling.

Add about 1 cup of chicken stock to the roux and whisk continuously.

Cook until the mixture bubbles and thickens slightly.

Add more chicken stock gradually while whisking until the desired thickness is achieved.

Add any pan drippings from cooked chicken to the gravy.

Season with a pinch of salt, pepper, and poultry seasoning.

Stir and bring the gravy back to a bubble before serving.

Equipment Needed

Allergens