No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pan Juice Gravy

  • yield: Makes 1 quart

Ingredients

Directions

  1. Step 1

    Pour pan juices from roasting pan, discarding any solids, into a fat separator. You should have 4 cups of pan juices, including 2 cups of fat. Pour pan juices into a medium saucepan and bring to a boil over medium heat, leaving fat in the fat separator. (If you do not have a fat separator, pour liquids into a tall quart-sized container and remove fat from liquid with a ladle.)

  2. Step 2

    In a quart-sized mason jar, combine chicken stock and flour. Shake well to combine.

  3. Step 3

    When pan drippings have come to a boil, slowly whisk in chicken stock mixture. Bring to a simmer. Continue to whisk until gravy thickens. Season with salt and freshly ground pepper. Keep warm until serving.

Source
Martha Stewart Living Television