Ingredients:

  • 1/4 cup Unsalted Butter (57g)
  • 1/4 cup All-Purpose Flour (32g)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 2 cups Chicken Stock (480ml)
  • 1 tsp Soy Sauce
  • 1/4 tsp Worcestershire Sauce
  • 1/4 tsp Freshly Cracked Black Pepper
  • 1/4 tsp Fine Sea Salt
  • 1 tbsp Heavy Cream (optional)

Instructions:

  1. Place your saucepan over medium heat and add the 1/4 cup butter. Wait until the foaming subsides but before it starts to brown.
  2. Whisk in the 1/4 cup flour until a smooth paste forms. This is the foundation of your chicken gravy recipe.
  3. Cook the mixture for 2 minutes, whisking constantly, until it smells nutty and looks slightly golden.
  4. Stir in the garlic powder, onion powder, and black pepper. Toasting the spices for 30 seconds awakens their oils.
  5. Pour in about 1/4 cup of the chicken stock. Whisk vigorously until a thick, smooth paste forms.
  6. Gradually add the rest of the 2 cups of stock while whisking. This prevents lumps from forming in the first place.
  7. Stir in the soy sauce and Worcestershire sauce. Watch as the color transforms to a rich tan.
  8. Bring the mixture to a gentle boil, then reduce heat to low. Cook for 3-5 minutes until it coats a spoon.
  9. Taste and add fine sea salt if needed. Whisk in the optional heavy cream until the sauce looks glossy and velvety.
  10. If it's too thick, add a tablespoon of stock; if too thin, simmer for another 2 minutes.