adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roast Chicken Pan Gravy
Roast Chicken Pan Gravy
0 Likes
Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
"Velvety gravy using roasted chicken drippings, flour, and stock. Chef John's versatile technique suits any roast."
Ingredients:
  • 0.25 cup drippings from a roast chicken
  • 2.5 tablespoons all-purpose flour
  • 2 cups cold chicken stock, or more if needed
  • salt and ground black pepper to taste
Instructions:
  • Transfer the fat from the drippings to a bowl and set aside. Whisk flour into the drippings in the pan; it may seem dry. Stir in 2 tablespoons of the reserved fat, or more if needed, to combine with the flour mixture.
  • Over low heat, toast flour in the pan with drippings until light brown and fragrant, for about 5 minutes.
  • Gradually pour 1/3 cup cold chicken stock at a time into pan drippings, whisking each addition until fully incorporated. Keep whisking, scraping off any browned bits from the pan into the gravy; bring to a simmer. Cook while whisking constantly until the gravy thickens and the flour is well mixed with the liquid, 8 to 10 minutes. Season with salt and pepper. For a velvety texture, strain gravy before serving.

Similar Recipes