Roast Chicken Pan Gravy

Rich gravy made with roasted chicken drippings, a little flour, and chicken stock — that's it! You can use Chef John's technique for any kind of roast.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 44 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.