Chicken Gravy Recipe: Silky Sauce in 15 Minutes

Instructions:

1. Melt the butter. Place your heavy bottomed saucepan over medium heat and add the 4 tbsp of butter. Let it melt completely until it begins to foam and sizzle.
2. Create the roux. Gradually sprinkle in the 1/4 cup of all purpose flour. Whisk this constantly for 2 to 3 minutes. You are looking for the mixture to transition from pale yellow to a light golden tan and smell slightly nutty. Note: This cooks out the raw flour taste.
3. Start the hydration. Reduce the heat to medium low. This is the critical part. Pour in about 1/4 cup (60ml) of the chicken broth.
4. Whisk vigorously. Use your whisk to work that liquid into the flour paste until a thick, smooth clump forms. It might look weird for a second, but keep going.
5. Stream in the rest. Continue adding the remaining broth in small splashes. Whisk until perfectly smooth before adding the next splash. This prevents any lumps from forming in the final sauce.
6. Add the aromatics. Whisk in the 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/2 tsp soy sauce, and 1/4 tsp black pepper.
7. Simmer to thicken. Continue to simmer over medium low heat, whisking occasionally. Watch as it thickens and coats the back of a spoon.
8. The finishing touch. Stir in the 2 tbsp of heavy cream if you are using it.
9. Season and serve. Taste the gravy. Add the 1/4 tsp of salt only if needed, as the broth and soy sauce already bring quite a bit to the table. > Chef's Tip: If you want a darker brown gravy look, keep whisking the flour and butter (the roux) for an extra 2 minutes until it reaches a peanut butter color. Just be careful not to let it smell burnt!