- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 3/4 cups unsalted (or low-sodium) chicken broth, warmed
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon black pepper
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Add the butter to a saucepan over medium-high heat. Immediately after the butter has melted, sprinkle with the flour and whisk to combine. Allow to cook and whisk constantly for about 2 minutes. Do not allow the mixture to burn, reducing the heat to medium if necessary.
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Begin adding the chicken broth a splash at a time (about a 1/4 cup), whisking well after each addition. Once the mixture begins to resemble a pudding-like texture, you may begin streaming the remaining broth in slowly, whisking all the while.
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Once all of the broth has been incorporated, whisk in the salt and pepper. Raise the heat to medium-high, and allow the gravy to simmer for about 5-7 minutes, until thickened.
You can make the gravy 1-2 days in advance! Simply make the gravy as directed, allow to cool, transfer to an airtight container and refrigerate.
Just before you intend to serve the gravy, microwave at 1-minute intervals until heated through.
If the gravy is too thick, add room temperature, unsalted chicken broth 1 tablespoon at a time to the gravy, whisking after each addition, until desired consistency is reached.