1fresh sprig of rosemary (can sub thyme, or use both)
3plump garlic cloves cracked using the flat side of a knife
1 ½teaspoonchicken base I use Better Than Bouillon brand
⅓cupall purpose flour
3cupschicken stock or broth
salt and pepper to taste
dash of ground sage and poultry seasoningI like to add this if I am serving this gravy during the holidays.
Melt the 8 tablespoons of butter in a skillet. In a large skillet over medium-low heat melt the butter, I use a stainless steel skillet.
Caramelize the onions in the butter. Once the butter melts add the onions and simmer, stirring occasionally until the onions begin to brown around the edges, about 10 minutes. Add the cracked garlic & rosemary. Stir in the garlic and rosemary sprig. Continue to simmer until the onions are a deep caramel color, about 10 more minutes. See photo.
Stir in 1 ½ teaspoon chicken base. Mix in the chicken base until it melts into the onion mixture.If you are adding a couple dashes of poultry seasoning and ground sage, add that now.
Mix in the flour. Add the flour into the onion/butter mixture, stir constantly for 1 minute.
Slowly whisk in the chicken stock. Pour the chicken stock into the flour/onion mixture slowly, all while whisking.
Increase the heat to medium and simmer the gravy. Bring the gravy to a simmer over medium heat, it will thicken as it cooks. If using the heavy cream, whisk in once the gravy is thickened.
Taste for seasoning. Give the gravy a taste and see if you want to add some salt & pepper.
Strain the gravy. Place a fine mesh sieve over a bowl and pour the gravy through the sieve. Use the whisk to stir the solids making sure you get all the flavor and gravy through the sieve.
To thin your gravy:
To thin your gravy add ½ cup stock at a time until it is your desired consistency.
To thicken your gravy:
To thicken your gravy continue to simmer on the stove until it is your desired consistency. Stir continuously so it does not burn on the bottom of the pan. If it still needs to be thicker, mix a tablespoon of cornstarch with a tablespoon of broth or water, and stir it into the simmering gravy.
Tips for Making Ahead & Freezing Gravy:You can make this gravy ahead of time and freeze it for up to 4 months. You will want to make it without the cream, and then add that when you are ready to reheat and serve.Make the gravy and cool completely, pour into a freezer safe container, baggie, or ice cube tray (for smaller portions).