Ingredients:

  • 2 tablespoons (30 ml) rendered chicken fat from pan drippings or unsalted butter
  • 2 tablespoons (30 ml) all-purpose flour
  • 2 cups (473 ml) chicken broth (low sodium preferred)
  • ½ cup (118 ml) heavy cream
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried sage
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a medium saucepan, melt the chicken fat (or butter) over medium heat.
  2. Whisk in the flour until smooth. Cook, stirring constantly, for 1-2 minutes to lightly toast the flour and remove any raw flour taste. Important: Watch closely to avoid burning!
  3. Slowly pour in the chicken broth, whisking constantly to prevent lumps.
  4. Bring the mixture to a simmer, then reduce heat to low and cook, stirring occasionally, until the gravy has thickened to your desired consistency (about 5-7 minutes).
  5. Stir in the heavy cream, thyme, and sage. Heat through gently – do not boil!
  6. Season with salt and freshly ground black pepper to taste. Serve immediately.