Learn how to make gravy from scratch with pan drippings (or butter) with this quick and easy recipe.
Ingredients
- 0.25 cups pan drippings from roasted chicken
- 0.25 cups all purpose flour
- 2 cups chicken stock or broth
- salt and freshly ground black pepper to taste
Instructions
-
1
Gather all ingredients.
-
2
Pour pan drippings into a large measuring cup. Scrap the browned bits into a 2 cup measure.
-
3
Skim and reserve fat from drippings.
-
4
Pour 1/4 cup of the fat into a medium saucepan. If you don't have 1/4 cup fat, add enough butter to equal 1/4 cup. Set over medium heat.
-
5
Whisk in flour. Continue cooking for 1 to 2 minutes, whisking constantly.
-
6
Add stock or broth to the remaining drippings in the measuring cup to equal 2 cups.
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7
Slowly whisk in stock mixture until fully incorporated.
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8
Cook, stirring frequently, over medium heat until thickened and bubbly, Cook and stir 1 minute more. Season to taste with salt and pepper.
Nutrition Facts
Per serving
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