Chicken Gravy (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Melt the butter in a medium-sized heavy-bottomed saucepan over medium heat until fully liquefied and gently bubbling, about 1-2 minutes.
2. 2Sprinkle the all-purpose flour evenly over the melted butter. Whisk continuously to create a smooth roux, cooking until the mixture turns a light golden color and gives off a nutty aroma, about 2-3 minutes. This step is crucial for eliminating the raw flour taste.
3. 3Pour the cold chicken broth into the hot roux gradually, adding approximately ½ cup at a time while whisking vigorously to prevent any lumps from forming. Continue whisking until each addition is fully incorporated before adding more liquid.
4. 4Stir in the pan drippings (if using), chicken bouillon powder, kosher salt, black pepper, garlic powder, onion powder, and poultry seasoning. Whisk thoroughly to distribute all seasonings evenly throughout the gravy.
5. 5Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent scorching on the bottom. Allow the gravy to bubble gently for 8-10 minutes until it thickens to coat the back of a spoon and the flavors meld together beautifully.
6. 6Reduce heat to low and slowly pour in the heavy cream while stirring continuously. Heat through for 2-3 minutes without allowing the gravy to boil, which could cause the cream to curdle.
7. 7Taste the gravy and adjust salt and pepper levels according to your preference, keeping in mind that broth brands vary in sodium content.
8. 8For restaurant-smooth texture, strain the finished gravy through a fine-mesh sieve into a warmed gravy boat or serving pitcher. Serve immediately while piping hot, or keep warm over very low heat, stirring occasionally to prevent a skin from forming on the surface.