Chicken Gravy

1. 1

   In a medium skillet over high heat, combine the chicken stock and thyme and bring to a boil.

2. 2

   Cook for 10 minutes, or until the liquid is reduced by half.

3. 3

   Remove the thyme and add the red onion.

4. 4

   Cook for 3 minutes, and then reduce the heat to low.

5. 5

   In a small bowl, make a slurry by combining the flour and milk.

6. 6

   Slowly add the slurry to the reduced stock, whisking to combine.

7. 7

   Cook for 2 minutes, and then stir in the soy sauce.

8. 8

   Taste for seasoning; add salt and pepper as needed.

9. 9

   Serve hot.

10. 10

    The gravy will keep, covered, in the refrigerator for up to 5 days.

11. 11

    Reheat gently over medium heat before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.