Description
This is your basic pan gravy technique, and it doesn’t matter what the meat is. You can do this for a leg of lamb, a roast beef, a roast pork loin, or a pan-roasted chicken.
Ingredients
- ¼ cup drippings from a roast chicken
- 2 ½ tablespoons all-purpose flour
- 2 cups cold chicken stock, or more if needed
- salt and ground black pepper to taste
Instructions
- 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 the pan with 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. Season with salt and pepper. For the smoothest texture
- strain gravy before serving.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 4