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Basic Chicken Gravy With Pan Drippings

chicken gravy in a large cup

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Pan drippings give this basic chicken gravy a rich flavor, and it’s surprisingly easy.

Ingredients

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  • 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

  1. 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.
  2. Scrape up bits in the roasting pan and add to the saucepan.
  3. Stir in the flour. Continue cooking the roux for 2 minutes, stirring constantly.
  4. 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.
  5. Taste and season with salt and pepper, as needed.
  6. Strain through a mesh sieve and pour into a serving dish.
  7. Makes about 2 cups.