Rich, classic pan gravy adds the perfect finishing touch to many chicken dishes. Lucky for you, our easy gravy recipe takes no time at all to prepare. We'll show you how to make gravy so you can make this quick pan sauce whenever you roast a chicken.

June 09, 2015

Pan gravy, whether it's for chicken or turkey, is a super-simple recipe that should be part of any home cook's repertoire. Once you've finished roasting a chicken, it's so easy (and so delicious) to use the pan drippings to make a luscious gravy to pair with dinner. We'll teach you how to do it and take you through our classic pan gravy recipe step-by-step. You can use this method to make chicken gravy or turkey gravy, so keep this recipe handy for Thanksgiving if you don't already have a go-to gravy recipe.

Step 1: Pour Drippings into a Measuring Cup

Start by roasting your chicken. Remove it from the pan and place it on a cutting board to carve, then pour the pan drippings into a large glass measuring cup. Scrape the browned bits from the pan into the cup—they provide extra flavor.

Step 2: Measure the Fat

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).

Tip: To make removing the fat a little easier, tip the measuring cup slightly and use a metal spoon to carefully remove the clear fat that rises to the top.

Tip: If there is no fat, you can substitute 1/4 cup melted butter for the fat.

Step 3: Add Flour to the Saucepan

Stir 1/4 cup all-purpose flour into the fat in the saucepan. Add enough reduced-sodium chicken broth to the remaining drippings to equal 2 cups of total liquid.

Step 4: Add Drippings to the Saucepan

Add the mixture of broth and drippings to the flour mixture in the saucepan. Cook and stir over medium heat until the mixture is thick and bubbly. Cook and stir for 1 minute more (this extra minute will help cook the floury flavor out of the gravy!).

Step 5: Strain and Season Gravy

Strain the gravy into a serving dish to get rid of any lumps. Season with salt and black pepper to taste.


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