chicken gravy

Chicken Gravy

A roux made from butter and flour is cooked until smooth, then gradually combined with milk and chicken stock to form a rich, velvety gravy. Fresh herbs such as thyme, parsley, or sage are added to infuse the sauce with aromatic flavor. Simmering allows the roux to thicken the liquid while the herbs release their essence, creating a cohesive, savory sauce that complements cooked chicken.

As the gravy cooks, it develops a smooth consistency that coats the back of a spoon. Gentle heat ensures the milk and stock blend without curdling while the flavors meld evenly. The result is a homestyle, herb-infused chicken gravy with balanced richness and a silky texture.

Print Recipe
Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Sauces
French
Mother Sauces
Servings: 4

Equipment

  • small saucepan
  • whisk

Ingredients

  • 1 Tbsp. butter
  • 1 Tbsp. flour
  • ½ onion, diced
  • 1 celery stalk, finely chopped
  • 1 garlic clove, crushed
  • ½ cup chicken stock, bone broth for more flavor
  • ½ cup milk
  • 1 tsp. thyme, chopped
  • 1 tsp. parsley, chopped
  • ½ tsp. salt
  • ¼ tsp. black pepper

Instructions 

Prep

  • Heat milk and stock in saucepans or microwave.

Cook

  • Melt 1 Tbsp. butter until it stops frothing.
  • Add onion & celery and reduce heat.
  • Saute until vegetables are clear (5-10 min)
  • Add garlic and sweat for 1 minute.
  • Sift in 1 Tbsp. of flour and stir to make a roux.
  • Stir roux constantly until the flour is cooked, about 2 min.
  • Remove roux from heat and add stock and whisk until smooth.
  • Return to heat and add salt, pepper, thyme, and parsley.
  • Add milk and whisk until smooth.
  • Bring sauce to a boil, stirring continuously, then reduce heat to a simmer.
  • Allow sauce to simmer until reduced by half (or desired consistency, coating the back of a spoon).
  • Adjust seasoning to taste.

Notes

  • Base for Chicken and Biscuits