Chicken Gravy
User Reviews
5
Chicken Gravy
Description
After roasting chicken, the pan drippings are collected and allowed to separate fat from flavorful juices. Most fat is removed to avoid greasy gravy. The drippings or broth serve as the liquid base for the gravy. Flour is added and whisked over heat to cook into a roux, which thickens the sauce and gives a smooth texture.
The roux is slowly combined with the broth or drippings, whisking constantly to prevent lumps, resulting in a glossy, rich chicken gravy. Seasoning with salt and pepper is adjusted to taste. This gravy can accompany roast chicken and other poultry dishes for added moisture and flavor.
Leftover gravy should be stored covered in the refrigerator to maintain freshness and prevent skin formation.
Ingredients
- chicken drippings about 3/4 cup, from roasted chicken
- 1/4 cup all-purpose flour
- 2 cups chicken broth add extra 3/4 cup if not using drippings, low-sodium, or turkey or vegetable broth
- salt to taste
- black pepper to taste
Instructions
- If using drippings (optional): When you have taken your chicken out of the oven, pour the liquid and drippings from the pan into a liquid measuring cup or a bowl. (Tip the pan away from your body and be careful not to burn yourself)! Let the drippings sit for a minute, allowing the fat to naturally separate from the rest of the drippings. You will notice that the fat will rise to the top, leaving the drippings and liquid on the bottom. Use a large spoon or ladle to skim (remove most of the fat from the top of the drippings).
- To make the gravy, use a large sauce pan and add 1/2 cup of drippings (or chicken broth) to the pan.
- Add 1/4 cup flour to the pan and whisk together until it makes a smooth paste. (At this point, you'll need to use a little of your own judgement. You want a pasty consistency. If yours seems a little greasy, add more flour).
- When you have found the right consistency, whisk the mixture slowly over the heat as it begins to brown. You are creating a roux.
- Once you get a nice lightly golden color, add 2 cups of chicken broth and 1/4 additional cup of drippings (or 1 teaspoon chicken bouillon paste for flavor if not using drippings).
- Allow the gravy to cook, whisking constantly for about 5 to 8 minutes, or until thickened.
- If the gravy is too thick, add more broth or drippings liquid. If the gravy is too thin after cooking for 10 minutes, add a cornstarch slurry (mix 1 tablespoon of cornstarch with 1 tablespoon of water and then add to the gravy).
- Once you are happy with the consistency of your gravy, season with pepper (and salt if needeto taste, and enjoy!
- Store leftover gravy covered, in the refrigerator.
Notes
- Store leftover gravy covered in the refrigerator to keep it fresh and prevent a skin from forming on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Calories | 49kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 36mg | 2% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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