Roast Chicken Pan Gravy

Roast Chicken Pan Gravy

19
Chef John 15565

"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 15 m {{adjustedServings}} servings 43 cals

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Nutrition

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  • Calories:
  • 43 kcal
  • 2%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 522 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  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 pan of drippings mixture over low heat and toast flour until light brown and mixture gives off a nutty fragrance, about 5 minutes.
  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.
  4. 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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Reviews 19

  1. 22 Ratings

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Armand
1/20/2014

This recipe is great for someone like me, who needs help in the kitchen.

oaklynlen
6/27/2013

this recipe sounds easy to make and yummy!

Baking Nana
5/25/2013

This is classic technique that works great with any type of roast, chicken, beef or pork.