2 cups unsalted butter
2 cups all-purpose flour
16 cups cold chicken stock

1-1/3 cups heavy cream
salt and ground white pepper to taste

2 cup s unsalted butter 2 cup s all-purpose flour 16 cup s cold chicken stock 1 -1/3 cups heavy cream

Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.
Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.