Name: Roast Chicken Pan Gravy
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Drippings from a roast chicken - ¼ cup; All-purpose flour - 2 ½ tablespoons; Cold chicken stock, or more if needed - 2 cups; Salt and ground black pepper to taste - 2 cups

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Roast Chicken Pan Gravy

1. Drippings from a roast chicken - ¼ cup

2. All-purpose flour - 2 ½ tablespoons

3. Cold chicken stock, or more if needed - 2 cups

4. Salt and ground black pepper to taste - 2 cups

How to cook deliciously - Roast Chicken Pan Gravy

1. Stage

Pour fat from drippings into a bowl and reserve. Whisk flour into remaining drippings left in pan; mixture will seem dry. Add 2 tablespoons reserved fat, or as needed, to the drippings mixture to combine with flour.

2. Stage

Place the pan with drippings mixture over low heat and toast flour until light brown and mixture gives off a nutty fragrance, about 5 minutes.

3. Stage

Drizzle about 1/3 cup cold chicken stock at a time into pan drippings, whisking each addition of stock into mixture until thoroughly combined. Continue whisking, scraping any browned pan drippings from the bottom of the pan into gravy; bring to a simmer. Continue to cook, whisking constantly, until gravy is thick and flour has combined with the liquid, 8 to 10 minutes. Season with salt and pepper. For the smoothest texture, strain gravy before serving.