Rating: 3.12 stars
17 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 3
  • 17 Ratings

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Recipe Summary test

Yield:
Makes 1 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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

  • 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.

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Reviews

17 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 3