Roast Chicken Pan Gravy

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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. 2

   {'id': 'step_1', 'step': 2, 'text': '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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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.'}

📊 Nutrition Facts

Per serving (4 servings total)