Basic Chicken Gravy With Pan Drippings
by , September 23, 2017
This is a gravy you can make after roasting a whole chicken (or chicken parts). It's the gravy you'll want to go with your mashed potatoes. It'll work for Cornish game hens or a turkey breast as well. For a larger turkey, you might have enough drippings to scale the recipe up.
Related: Roasted Whole Chicken With Maple Rosemary Glaze
Roasted Lemon and Herb Chicken Breasts
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
- Pour the drippings from the chicken into a measuring cup or fat-separating cup. Skim off the fat and put 1/4 cup of the fat in a medium saucepan over medium heat. Reserve the defatted drippings and set aside.
- Scrape up bits in the roasting pan and add to the saucepan.
- Stir in the flour. Continue cooking the roux for 2 minutes, stirring constantly.
- Add the chicken stock to the reserved defatted drippings in the measuring cup to measure 1 3/4 cups. Pour the liquid into the saucepan and cook, stirring, until thickened. If too thick, add a little more stock. Simmer for 2 minutes.
- Taste and season with salt and pepper, as needed.
- Strain through a mesh sieve and pour into a serving dish.
- Makes about 2 cups.
Makes 8 servings.