Recipes Side Dish Sauces and Condiments Gravy Recipes Roast Chicken Pan Gravy 4.9 (58) 40 Reviews 7 Photos Rich gravy made with roasted chicken drippings, a little flour, and chicken stock. This is your basic pan gravy technique, and it doesn't matter what the meat is. You can use this method after roasting leg of lamb, roast beef, roast pork loin, or pan-roasted chicken. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 15, 2024 Save Rate Print Share Add Photo 7 7 7 7 Prep Time: 5 mins Cook Time: 15 mins Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings ¼ cup drippings from a roast chicken 2 ½ tablespoons all-purpose flour 2 cups cold chicken stock, or more if needed salt and ground black pepper to taste Directions 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 the pan with 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. Season with salt and pepper. For the smoothest texture, strain gravy before serving. Recipe Tip If the gravy is too thick, whisk in a little more stock. If it's too thin, continue to simmer, whisking constantly, until reduced and thickened, about 10 more minutes. I Made It Print 153 home cooks made it! Nutrition Facts (per serving) 44 Calories 0g Fat 4g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 44 % Daily Value * Total Fat 0g 1% Saturated Fat 0g 1% Cholesterol 1mg 0% Sodium 464mg 20% Total Carbohydrate 4g 2% Dietary Fiber 0g 1% Total Sugars 0g Protein 6g 12% Calcium 4mg 0% Iron 0mg 2% Potassium 260mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.