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Roast Chicken Pan Gravy

Roast Chicken Pan Gravy

Cost $3.5, save $7

Source: Recommended by CookPal

  • 15 Min
  • 4 Servings
  • $3.5

INGREDIENTS

  • Main Ingredients

    • 1/4 cup drippings from a roast chicken
    • 2 1/2 tablespoons all-purpose flour
    • 🍲 2 cups cold chicken stock
    • 🧂 Salt to taste
    • Ground black pepper to taste

STEPS

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.

2

Place the pan with drippings mixture over low heat and toast flour until light brown and mixture gives off a nutty fragrance.

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.

4

Continue to cook, whisking constantly, until gravy is thick and flour has combined with the liquid. Season with salt and pepper. For the smoothest texture, strain gravy before serving.

NUTRIENTS

Per 1 serving

🔥

44

Calories

  • 6
    Protein
  • 4
    Carbs
  • 0
    Fats

💡 If the gravy is too thick, add extra chicken stock in small increments until the desired consistency is reached.Always taste the gravy before serving to adjust the salt and pepper seasoning if necessary.Straining the gravy helps remove any lumps for a smoother texture.