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

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.