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Country Cream Gravy

Country Cream Gravy

Notes: You can prepare through step 2 up to 1 day ahead; cool, cover, and chill. Return to high heat and continue with step 3.

This recipe goes with Drumstick Crown Roast

Sunset NOVEMBER 2002

  • Yield: Makes 8 servings


  • 1/2 cup minced onion
  • 2 tablespoons butter
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups fat-skimmed chicken broth
  • 1/2 cup whipping cream
  • 1/4 cup dry white wine
  • Drumstick crown roast drippings


1. In a 10- to 12-inch frying pan over medium-high heat, frequently stir onion in butter until onion is limp and pale gold, about 5 minutes. Add nutmeg and flour and stir until golden, about 2 minutes.

2. Remove pan from heat. Gradually whisk in broth, cream, and wine until smooth. Return to high heat and stir until boiling. Reduce heat; simmer gently, stirring often, until mixture is reduced to about 2 cups, about 10 minutes.

3. Skim fat from drumstick crown roast drippings and discard. Scrape juices and any browned bits into gravy; turn heat to high and stir until boiling vigorously. Pour into a gravy boat or small serving bowl.

Nutritional analysis per serving of gravy (not including drippings).

Nutritional Information

Amount per serving
  • Calories: 87
  • Calories from fat: 78%
  • Protein: 2.2g
  • Fat: 7.5g
  • Saturated fat: 4.7g
  • Carbohydrate: 2.9g
  • Fiber: 0.2g
  • Sodium: 49mg
  • Cholesterol: 24mg

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Country Cream Gravy recipe