Recipe by Chef John
"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."
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drippings from a roast chicken
2 1/2 tablespoons
cold chicken stock, or more if needed
salt and ground black pepper to taste
This recipe is great for someone like me, who needs help in the kitchen.
This is classic technique that works great with any type of roast, chicken, beef or pork.
I usually fail at making gravy but this recipe worked and tasted amazing! I would highly recommend it. I think I only ended up using about 1 cup of the chicken stock but otherwise stuck to the recipe.
excellent recipe! I put onions and mushrooms in mine. But next time I think I'll just stick to the basic recipe because there was just too much stuff in it. Great flavor!
I used this tecnique with the recipe for the ultimate roast chicken. Both are excellent. The chicken is the best I've ever tasted. Thanks Chef John.
Very simple and tastes great
Quick tasty and easy.
Awesome! I made delicious gravy without a package.
* Percent Daily Values are based on a 2,000 calorie diet.
Roast Chicken Pan Gravy
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 4
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