This is your basic pan gravy technique, and it doesn't matter what the meat is. You can do this for a leg of lamb, a roast beef, a roast pork loin, or a pan-roasted chicken.

Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Place pan of 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.

  • Adjust thickness of gravy; if 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

44 calories; protein 5.8g 12% DV; carbohydrates 4.2g 1% DV; fat 0.4g 1% DV; cholesterol 0.8mg; sodium 463.7mg 19% DV. Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/26/2015
This makes a delicious gravy. Here's a suggestion, if you make a meat dish that you are not using the drippings from, save them in your freezer for later. For example, when I make pulled pork in my crockpot, I save the juices from that for when I make a pork roast with gravy. Read More
(26)
56 Ratings
  • 5 star values: 49
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/26/2015
This makes a delicious gravy. Here's a suggestion, if you make a meat dish that you are not using the drippings from, save them in your freezer for later. For example, when I make pulled pork in my crockpot, I save the juices from that for when I make a pork roast with gravy. Read More
(26)
Rating: 4 stars
01/20/2014
This recipe is great for someone like me who needs help in the kitchen. Read More
(16)
Rating: 5 stars
05/25/2013
This is classic technique that works great with any type of roast chicken beef or pork. Read More
(14)
Advertisement
Rating: 5 stars
01/25/2014
I used this tecnique with the recipe for the ultimate roast chicken. Both are excellent. The chicken is the best I've ever tasted. Thanks Chef John. Read More
(5)
Rating: 5 stars
03/07/2014
I usually fail at making gravy but this recipe worked and tasted amazing! I would highly recommend it. I think I only ended up using about 1 cup of the chicken stock but otherwise stuck to the recipe. Read More
(4)
Rating: 5 stars
10/13/2013
Awesome! I made delicious gravy without a package. Read More
(4)
Advertisement
Rating: 5 stars
06/11/2015
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!!! Read More
(3)
Rating: 5 stars
11/27/2013
Quick tasty and easy. Read More
(3)
Rating: 5 stars
12/28/2014
Loved it. I just added a bit of butter when cooking. Read More
(2)