Reviewer:

Kari the Amazon

Home Town: Bozeman, Montana, USA

Reviewed: Apr. 18, 2012

Excellent easy recipe. I didn't have the cream, added just a touch of milk and a little bit (about a teaspoon) of cornstarch. I also added a few dried parsley flakes and a tiny bit of sage. Just mainly for color and because I was serving it with a sage stuffing. Thanks for a great recipe.

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Reviewer:

BLUEROADS

Reviewed: Mar. 25, 2012

This was first time I made gravey and I really found this easy and tasty.

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Reviewer:

whofoodie

Cooking Level: Intermediate

Reviewed: Feb. 25, 2012

I really 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 oil and never butter and I think that, that makes all the difference. I didn't use cream, as I did not have it and the gravy was just as good. I did add a little bit of whole milk though. I will definitely use this time and time again. I know it was good because my husband enjoyed it and he is picky, picky, picky!! Thanks!!

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Reviewer:

neferua

Reviewed: Feb. 10, 2012

I made this 2 times already this week. First with leftover chicken from a roast, I used chicken broth instead of drippings & cut the recipe in half. We all loved it & honestly I was never a gravy fan. Today I roasted a 4lb. pork shoulder. I coated the roast with a can of cream of mushroom soup. When cooking was complete the juices measured 2 cups, then Iadded 2 cups of water. I took the advise & cooked the roux for the 12 minutes. OMG, I normally would have eaten the pork plain, it was juicy & so tasty but I ate each bite dipped in Chef John's gravy! Yummy

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Reviewer:

kathymcfadden

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Feb. 6, 2012

Just ok. I dont know if the cream was a good addition. It was looking beautiful (color and texture) before i added the cream. It lost the "look" of what i consider chicken gravy. Easy recipe for the novice though

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4 users found this review helpful

Reviewer:

DadChef35

Reviewed: Jan. 28, 2012

OH BOY! This is REAL Chicken Gravy! Don't be afraid to cook your roux - if needs to be cooked slowly to a blonde stage - like Chef John says it will smell like pie crust. Good chicken stock makes a huge difference with this gravy. I did add a pinch of cayenne pepper to the roux along with some white pepper. Then proceeded as directed....taste tasted and added a bit more. Will I make again? You bet!

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Reviewer:

Baking Nana

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Jan. 22, 2012

Mmm, amazing! So good with our roast chicken and mashed potatoes. My gravy wasn't getting thick at a simmer so I increased the heat and brought it to a low boil whisking constantly (this is how my mom does it) until it was thick to my liking, then turned off the heat and added the cream, s/p and cayenne. Thanks so much for the recipe:)

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