Quick, no-drippings-needed gravy.
| 6 tbsp | unsalted butter, cut into 1-tbsp pieces |
| 6 tbsp | all-purpose flour |
| 2½-3 cups | unsalted chicken stock |
| 1 tbsp | chicken base such as Better than Bouillon® or Caldo de pollo® |
| ¼ tsp | onion powder |
| ¼ tsp | garlic powder |
| ¼ tsp | paprika |
| — | salt and pepper |
| 3 tbsp | heavy cream (optional) |
Melt butter in a medium saucepan over medium heat. Add flour and cook until lightly golden brown, about 3 minutes.
While whisking slowly pour in chicken stock. Stir in chicken base, onion powder, garlic powder, and paprika, then season with salt if needed and black pepper to taste.
Bring mixture to a light simmer stirring constantly (scrape those bottom edges while stirring as well).
Thin with up to ½ cup more broth as needed. Note that gravy will thicken a bit as it cools.
Stir in heavy cream if using for a creamier gravy and serve warm.