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.
this recipe sounds easy to make and yummy!
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.
Quick tasty and easy.
Awesome! I made delicious gravy without a package.
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 in my crockpot, I save the juices from that for when I make a pork roast with gravy.
Delicious. I didn't add the cream as it was perfect the way it was, color, texture and consistency. No need for the extra calories.
* 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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