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Rating: 5 stars

OH BOY ! This is real Chicken Gravy ! Do n’t be afraid to cook your roux – if needs to be cooked slowly to a blond stage – like Chef John says it will smell like pie crust. thoroughly wimp banal makes a huge deviation with this gravy. I did add a nip of cayenne pepper to the roux along with some blank pepper. then proceeded as direct … .taste tasted and added a moment more. Will I make again ? You bet ! helpful ( 140 )

Rating: 3 stars

good o. I dont know if the cream was a good addition. It was looking beautiful ( color and texture ) before one added the cream. It lost the “ look ” of what iodine consider chicken gravy. Easy recipe for the novitiate though helpful ( 48 )

Rating: 5 stars

This recipe was delectable. I used half and half alternatively of heavy cream because I did n’t have any. helpful ( 47 )

Rating: 5 stars

I actually enjoyed this recipe. I ‘ve never bought gravy mixes and have always tried my hand at homemade gravies, but they ‘ve never come out this good. I ‘ve always used anoint and never butter and I think that, that makes all the difference. I did n’t use cream, as I did not have it and the gravy was good a beneficial. I did add a little snatch of whole milk though. I will decidedly use this time and time again. I know it was good because my conserve enjoyed it and he is finical, finical, finical ! ! Thanks ! ! helpful ( 34 )

Rating: 5 stars

excellent easy recipe. I did n’t have the cream added precisely a touch of milk and a little moment ( about a teaspoon ) of cornstarch. I besides added a few dry parsley flakes and a bantam bite of sage. Just chiefly for color and because I was serving it with a sage stuff. Thanks for a great recipe. helpful ( 30 )

Rating: 4 stars

This is a good basic well-written recipe for gravy that will appeal to all those who either have never made gravy or who aren thymine confident preparing it. I used the drippings from a roasted turkey breast plus adequate box chicken stock to make up the dispute. The cream was a courteous addition something I don thyroxine by and large use. I didn triiodothyronine care for the light coloring material of the gravy however particularly since I was using it for sliced roast turkey but a little drool of Kitchen Bouquet fixed that correct up. helpful ( 25 )

Rating: 5 stars

Mmm, amazing ! indeed good with our roast chicken and mashed potatoes. My gravy was n’t getting thick at a simmer so I increased the estrus and brought it to a low boil whisking constantly ( this is how my ma does it ) until it was dense to my like, then turned off the heat and added the cream, s/p and cayenne. Thanks then a lot for the recipe : ) helpful ( 24 )

Rating: 5 stars

This is similar to the old Fanny Farmer chicken pot proto-indo european gravy recipe. I add a touch of domestic fowl seasoning to mine and a dash of nutmeg. I then pour it over roughly cubed chicken, drained can of LeSeur peas, carmelized onion pieces and well-cooked sliced carrots. A top of Bisquick biscuits finishes it off, with a sprinkle of grate parmesan cheese over the biscuits. There normally are n’t any leftovers ! helpful ( 13 )

Rating: 3 stars

Made this boom tonight. The texture is very courteous and it has a nice shine to it. however both my conserve and I thought it was slightly politic and possibly even a little “ flour-y ” tasting. There was something missing. It needs some dynamism. Like possibly drippings from the wimp roasting pan ? ? Does anyone have an solution. It looks like we are the only ones complaining about this. Thanks much. helpful ( 9 )

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