Chicken Pan Gravy
A smooth savory sauce made from roasted chicken drippings, broth, and a simple flour slurry.
Equipment
- Saucepan
- Whisk
- Measuring cup
- Fine mesh sieve
Ingredients
Main Ingredients
- 1 cup chicken pan drippings skimmed of excess fat
- 1 cup chicken broth warmed
- 3 tbsp all purpose flour
- ¼ cup cold water
- ¼ tsp black pepper freshly ground
- ¼ tsp garlic powder optional
- 2 tbsp heavy cream optional
Instructions
Cooking
- Prep. Whisk the flour into the cold water until smooth and keep the warm broth next to the stove.
- Warm. Heat the drippings in a saucepan over medium heat until they begin to bubble.
- Thicken. Whisk in the flour mixture, pour in the broth, and bring to a full boil for one minute.
- Simmer. Lower the heat and cook three to four minutes, stirring often, until the sauce coats a spoon and reaches 165 F.
- Season. Stir in the pepper, garlic powder, and cream, then adjust the thickness with a splash of broth.
Notes
Substitutions: Use butter and extra broth when no drippings are available, or swap the flour for cornstarch.
Tips: Skim excess fat and boil raw chicken drippings for one minute before serving.
Storage: Refrigerate three to four days or freeze up to three months.
Nutrition does not include the optional heavy cream.