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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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 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.
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.
Yummy and easy. Thanks for sharing.
* 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
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See the secret to making flawless chicken pan gravy.
See how to make creamy chicken gravy from scratch.
See how to make quick and easy mushroom gravy.