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