Roast Chicken Pan Gravy
A savory gravy made from drippings of a roast chicken, thickened with flour and flavored with chicken stock.
Ingredients
- drippings from a roast chicken (0.25 cup)
- all-purpose flour (2.5 tablespoons)
- cold chicken stock (2 cups)
- salt (0 )
- ground black pepper (0 )
Instructions
- 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.
- 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.
- 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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 44
- fat: 0 g
- sats: 0 g
- carbs: 4 g
- fibre: 0 g
- protein: 6 g
- salt: 0 g