Roast Chicken Pan Gravy

Roast Chicken Pan Gravy

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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Ingredients

15 m servings 43 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

Read all reviews 26
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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.

This makes a delicious gravy. Here's a suggestion, if you make a meat dish that you are not using the drippings from, save them in your freezer for later. For example, when I make pulled pork i...

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...

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.

Awesome! I made delicious gravy without a package.

Quick tasty and easy.

I really enjoy this recipe, only thing I added to this recipe was a little bit of dried parsley. Other then that its a fantastic gravy especially for beginners.

The smoothest gravy I have ever made! Delicious as well! Thank you for giving me the tools to let my fiancé think I'm amazing in the kitchen!!!

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