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Chicken gravy served with roasted chicken breasts and kale edited

Recipe for Chicken Gravy

Shilpi & Etienne | between2kitchens
This simple recipe for restaurant style chicken gravy is surprisingly easy to follow and made completely without flour or cornstarch.
4.34 from 3 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Sauces
Cuisine American, French
Servings 115 ml (½ cup)
Calories 248 kcal

Equipment

  • wide pot
  • whisk
  • stick blender

Ingredients
 
 

  • 1.5 litre chicken stock
  • 60 millilitre cream
  • 30 gram unsalted butter
  • 1 lemon
  • salt

Instructions
 

  • Add the chicken stock to a pot and place it on the stove on high heat. Bring to a boil and reduce the heat to a simmer.
  • Reduce the chicken stock stirring occasionally. Wait for the moment the stock has reduced to at least ¾. Once you reach that stage, add cream while stirring with a whisk.
  • Bring the stock with the cream to a boil and reduce again for 1-2 minutes. Now add the butter cubes and whisk rapidly until well emulsified.
  • You can also use a stick blender to mix the sauce. Finally, adjust the seasoning with lemon juice and add salt if needed. If the sauce is not thick enough, reduce a bit further.

Nutrition

Nutrition Facts
Recipe for Chicken Gravy
Amount Per Serving (30 g)
Calories 248 Calories from Fat 144
% Daily Value*
Fat 16g25%
Cholesterol 48mg16%
Sodium 543mg24%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 7g8%
Protein 10g20%
Vitamin A 425IU9%
Vitamin C 15mg18%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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