You can make this easy chicken gravy after roasting a whole chicken or chicken parts. It’s the gravy you’ll want to go with your mashed potatoes. The recipe works with Cornish game hens or a turkey breast as well. For a larger turkey, you might have enough drippings to scale the recipe up.
Basic Chicken Gravy With Pan Drippings
Pan drippings give this basic chicken gravy a rich flavor, and it’s surprisingly easy.
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Sauces, Gravy
Ingredients
Scale
- 1/4 cup fat from roasted chicken
- 1/4 cup all-purpose flour
- Pan drippings and good quality chicken stock combined to measure 1 3/4 cups
- Salt and freshly ground black pepper, to taste
Instructions
- 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 de-fatted 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 de-fatted 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.
