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Thursday, September 3, 2015

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.

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