we dig gravy

Ingredients needed:

1/2 cup of butter (unsalted)
1/2 cup of flour
4 cups of chicken stock
1/3 cup of heavy cream (optional)
salt and pepper to taste

Cut 1/2 cup (8 Tablespoons) of unsalted butter into chunks and add it to a medium size heavy sauce pan.
On low (to medium-low) temperature melt the butter until it is foamy.
Add 1/2 cup of all-purpose white flour to the pan.
Start whisking the flour…
…until well blended.
Keep whisking and cooking (over very low heat) until it smells like a pie is cooking in the oven! That means the flour is cooked and your gravy will not end up having a “pasty” flavor to it.
Brace yourself, as this could take anywhere from 6-to-12 minutes to get cooked!
I will be using chicken stock for this recipe, but you could use vegetable or beef stock or a combination of stocks.
Start by whisking in about 1 cup of stock. (Four cups will eventually get added.)
Keep whisking vigorously until…
…all the stock is absorbed.
Now add a bit more stock…
…whisking until the stock is again absorbed.
Pour in the remaining stock…
…keep whisking!
All of the stock will get absorbed and it will be smooth as silk again! The stove should still be set at low as you continue to cook the gravy.
After 10 minutes, my gravy was still was not quite thick enough. See below how it drips off the spoon.
At about 12 minutes, I added 1/3 cup of cream. This adds such a rich flavor and texture to the final gravy.
Within two minutes of adding the cream, the gravy was perfect!
See below how it now coats the back of the spoon.
Taste the gravy, and add some salt (if you think it needs it) and some white or red pepper.

This is ready to serve!