roast chicken pan gravy

Ingredients

• Servings: 4
• 1/4 cup drippings from a roast chicken
• 2 1/2 tablespoons all-purpose flour
• 2 cups cold chicken stock, or more if needed
• salt and ground black pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• pour fat from drippings into a bowl and reserve. whisk flour into remaining drippings left in pan; mixture will seem dry. add 2 tablespoons reserved fat, or as needed, to the drippings mixture to combine with 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.
• 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.
• 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.