Turn flavorful pan drippings into classic pan gravy. Here¿s how to get started.
Step 1: Pour drippings into a measuring cup
After moving your roasted chicken to a cutting board, pour the pan drippings into a large glass measuring cup. Scrape browned bits from the pan into the cup -- they provide extra flavor.
With a spoon, skim and reserve the fat from the drippings. Pour 1/4 cup of the fat into a 2-quart saucepan (discard any remaining fat).
Stir 1/4 cup all-purpose flour into the fat in the saucepan.
Add enough reduced-sodium chicken broth to remaining drippings to equal 2 cups total liquid.
Add the mixture of broth and drippings to the flour mixture in the saucepan. Cook and stir over medium heat until mixture is bubbly. Cook and stir for 1 minute more.
Strain the gravy into a serving dish to get rid of any lumps. Season with salt and black pepper to taste.