Rich gravy created with the drippings from roasted chicken, chicken stock, and a tiny bit of flour. There is no specific type of meat that needs to be used for this basic pan gravy procedure. After roasting a leg of lamb, a roast beef, a roast pig loin, or a pan-roasted chicken, you can utilize this technique.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
Ingredients
- ¼ cup drippings from a roast chicken
- 2 ½ tablespoons all-purpose flour
- 2 cups cold chicken stock, or more if needed
- salt and ground black pepper to taste
Instructions
- 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.
- 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.
- 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.
- If gravy is 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.
Nutrition Facts
| Calories | 44 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 0 g |
| Sodium | 464 mg |
| Sugars | 0 g |
| Fat | 0 g |
| Unsaturated Fat | 0 g |
Reviews
This is THE classic, like everyone’s Mom & Grandma made, but providing the numbers to the proportions & removing the ‘mystery’ of GREAT GRAVY! But… after ‘harvesting’ this great recipe, I went back to watch the video. WOW! That HAD to be one of Chef John’s first efforts! Poor audio, poor video, poor lighting & zero editing! Maybe he should consider re-shooting this one. It’s WAY too valuable to any & all cooks, to miss ANY detail!!!
Delicious – perfect. I used pan drippings from an oven roasted chicken. It was the first thing my children complimented about the meal!
Yum Yum is all I can say. Chef John is my favorite chef on this site and this recipe is a keeper. Kids ate all their chicken and asked for second.
Completely delicious reminds me of what my grandma used to do and my dad I couldn’t do gravy till I found this recipe
I made a whole roast chicken yesterday and made gravy using this recipe. Absolutely amazing. From roasting 1 whole 4-5 lb chicken I was able to have just enough drippings for this recipe.
Good and easy recipe!
I stuck to the recipe as written and it resulted in perfect pan gravy (using turkey) for Thanksgiving. The whole family enjoyed it. This is a keeper.
I used over a cup of drippings from roasted chicken thighs and added some milk because I didn’t have stock on hand. It turned out delicious!
Made exactly by recipe…good stuff! Thanks, Chef John
This is a classic and the way I’ve always made it but now I can put a number to the proportions when asked how I make my gravy. I’ll definitely stick to this recipe as a go to.
Perfect, I made it with the Sticky Rotisserie Style Chicken from this site.
Best gravity I’ve made yet… and all because of this recipe. Thanks for the help!
This is so good that I stored it under ‘soups’ and used a straw. Not really, but…this is great with Chef John’s pan roasted rosemary chicken, which I’m making tonight for the zillionth time. I just won’t use lemon like in that recipe.
Best gravy I’ve ever made, simply delicious.
I only gave it 4 stares because one day I discovered that Bisquick makes a much better gravy than flower.
Never was able to make a decent gravy, now I can. This is easy and tastes better than the store bought stuff.
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 best gravy I’ve ever made. So tasty and very easy.
Thank you so much for posting your wonderful gravy recipe. Used the drippings from the recipe Juicy Roasted Chicken also from this site. The two together were so yummy. Better than any restaurant. Thank you again.
Yum!
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!!!