"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." — Chef John
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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 is classic technique that works great with any type of roast, chicken, beef or pork.
Quick tasty and easy.
Awesome! I made delicious gravy without a package.
This is my go to gravy. It always comes out very good, and it is easy.
this recipe sounds easy to make and yummy!
* 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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