Homemade Chicken Gravy

1/2 cup unsalted butter

1/2 cup all-purpose flour

1 quart cold chicken stock

1/3 cup heavy cream

salt and ground white pepper to taste

1 pinch cayenne pepper



Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.



Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir

until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and

season with salt, white pepper, and cayenne pepper.



Chef John