Step 1

In a large heavy bottomed skillet or saucepan melt the butter over medium heat.

Step 2

To the butter add the all purpose flour. Wisk until the butter has been absorbed.

Step 3

To the pan add the chicken soup base, black pepper, salt, granulated garlic and onion powder, stir to combine.

Step 4

Increase the heat to medium-high and gradually whisk in 2 1/2 cups milk. Bring to a gentle boil whisking constantly. Once it comes to temperature immediately lower the heat to low and simmer for 5 minutes, stirring occasionally to prevent sticking.

Step 5

Serve immediately over fried chicken, mashed potatoes, rice or buttermilk biscuits.

Step 6

Special Note: Chicken soup base is a paste that features a concentrated flavor which is salty by nature. Since salt is subjective, I recommend tasting the gravy before adding the additional 1/4 teaspoon of salt. The soup base may be ample to season the gravy with no additional salt needed. If you're salt sensitive, you may choose to taste and add or omit additional salt, based on your personal preference. Do so only after only after all of the ingredients have been incorporated.