Chicken Gravy
An easy chicken gravy recipe without the chicken, or if you prepare chicken in the oven or an airfryer.
As an accompaniment to the Kitchen Tapestry recipe for Airfried Fried Chicken, I created this recipe to make gravy independent of the chicken itself. Similar to the Kitchen Recipe for Brown Gravy I added a large dollop of Better Than Bouillon Chicken Beef Base. Though not necessary to its success, a couple of tablespoons of the drippings from the airfryer added some authentic depth to the sauce.
Chicken Gravy
Yield: 2-1/2 cups
An easy chicken gravy recipe without the chicken, or if you prepare chicken in the oven or an airfryer.
Ingredients
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups chicken stock (like, Swanson's or Kitchen Basics)
- 1/2 cup 1% milk
- 2 tbsp heavy cream
- 1 tsp chicken bouillon base (like, Better Than Bouillon Chicken)
- 1 tsp Worcestershire sauce
- 1 tsp Kitchen Bouquet
- 1/2 tsp poultry seasoning
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 7-8 grinds freshly ground black pepper
- pinch sea salt
- 2 tbsp chicken drippings (optional, if available)
Instructions
- In a saucepan over medium heat, melt the butter, then blend in the flour make a roux. Stir constantly for five minutes until the roux begins to turn light brown.
- Slowly whisk in the chicken stock, stirring constantly until the roux is well blended into the stock and the stock begins to thicken.
- Add the milk, cream, Kitchen Bouquet, Worcestershire sauce, poultry seasoning, onion powder, garlic powder black pepper and slat. Stir periodically to keep the gravy from sticking to the bottom of the pan.
- Add the chicken base and keep stirring until it has dissolved and incorporated into the sauce.
- Bring to a very light simmer and continue stirring until the gravy thickens to evenly coat the back of a spoon.
- If you have it, add two tablespoons of chicken drippings, and whisk to incorporate before serving.
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