Chicken Gravy

Chicken Gravy
(Makes about 2 cups)

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1/2 cup unsalted butter
1 garlic clove, minced
2 cups chicken stock
3/4 cup white wine
1 tbsp Worcestershire sauce
1 sugar cube
2 tbsp cornstarch
2 tbsp water


1. In a saucepan, melt the butter. Add the garlic and sauté for about a minute.

2. Add the stock, wine and Worcestershire sauce.

3. Add the cornstarch mix and the sugar cube; and whisk well as you bring the gravy to a simmer.

4. Simmer to the consistency that you like, between 20-30 minutes.

**Alternate method if you don't have cornstarch:

1. Melt butter in a saucepan over medium heat. Add 3 tbsp flour and whisk for one minute. (updated September 2021 from 2 tbsp to 3 tbsp...I wanted it thicker!)

2. Whisking constantly, very slowly add the stock, wine and Worcestershire sauce over a good few minutes to keep the thickness. Add the garlic and sugar cube, bring to a boil.

3. Simmer to your desired consistency.
Notes for me: September 26 2021: I tried 3tbsp butter and 4 1/2 tbsp flour, good consistency, next time I'll try 2 tbsp butter and 3 tbsp flour


baili said...

oh butter you use in every recipe here today dear Rain
can i skip it ,i never liked the smell actually and still same problem :(

Rain said...

I know! I use butter in everything! I don't know how the gravy would turn out without it because I've never tried Baili!