Roast Chicken Pan Gravy

Ingredients

• 0.25 cups drippings from a roast chicken
• 2.5 tablespoons all-purpose flour
• 2 cups cold chicken stock , or more if needed
• salt and ground black pepper to taste

Instructions

1. 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. 2

   Place the pan with drippings mixture over low heat and toast flour until light brown and mixture gives off a nutty fragrance, about 5 minutes.

3. 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. Season with salt and pepper. For the smoothest texture, strain gravy before serving.