How to Make Roast Chicken Pan Gravy

Name: How to Make Roast Chicken Pan Gravy
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters cold chicken stock, or more if needed; 3 Tbsps all-purpose flour; 4 servings salt and ground black pepper to taste; 59 milliliters drippings from a roast chicken

How to Make Roast Chicken Pan Gravy might be a good recipe to expand your sauce collection. This recipe makes 4 servings with 80 calories, 6g of protein, and 3g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up chicken stock, flour, drippings from a roast chicken, and a few other things to make it today. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 15 minutes.

Instructions

Pour fat from drippings into a bowl and reserve.

Equipment you will use

Bowl

Whisk flour into remaining drippings left in pan; mixture will seem dry.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Frying Pan

Add 2 tablespoons reserved fat, or as needed, to the drippings mixture to combine with flour.

Ingredients you will need

All Purpose Flour

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

Ingredients you will need

All Purpose Flour

Toast

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Frying Pan

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.

Ingredients you will need

Stock

All Purpose Flour

Gravy

Equipment you will use

Whisk

Frying Pan

Adjust thickness of gravy; if too thick, whisk in a little more stock. If gravy is too thin, continue to simmer, whisking constantly, until reduced and thickened, about 10 more minutes. For the smoothest texture, strain gravy before serving.

Ingredients you will need

Gravy

Stock

Equipment you will use

Whisk