Chicken Gravy with Herbs
Cuisine: American
Author: Kitchens
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
  • 4 ounces unsalted butter
  • 4 ounces all purpose flour, sifted
  • 1 Tablespoon shallots, finely chopped
  • 1 sprig rosemary
  • pinch salt, to taste
  • pinch pepper, to taste
  • 1/4 teaspoon thyme, dried, ground
  • 28 ounces chicken broth
  1. Melt butter in a sauce pan over medium heat, Add the shallots and cook until translucent, also adding the sprig of rosemary and infuse over low heat for 5 minutes. Remove the sprig, draining all the butter from it. Reserve the sprig.
  2. Add flour, whisking to incorporate the flour and butter thoroughly. Let it cook for 5 minutes until the mixture turns blond or golden but not browned. It should bubble gently.
  3. Season with salt, pepper and thyme.
  4. Add chicken broth and whisk until thoroughly mixed and thickened. Add more broth if too thick. If too thin, raise the heat a little higher and boil for 5 minutes, stirring constantly.
  5. Return the rosemary and simmer 5 minutes to ensure the flavor is well incorporated.
  6. Remove and discard the rosemary. Whisk thoroughly.
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