Ingredients15 m servings 43 cals
- 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.
- 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.
Per Serving: 43 calories; 0.4 g fat; 4.2 g carbohydrates; 5.8 g protein; < 1 mg cholesterol; 464 mg sodium. Full nutrition
ReviewsRead all reviews 35
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 i...
This is classic technique that works great with any type of roast, chicken, beef or pork.
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...
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.
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!!!