While your chicken rests, add chicken stock and a touch of butter to the skimmed pan drippings to create this delicious pan gravy.

Martha Stewart Living Television, Episode 7222


Recipe Summary

Makes 2/3 cup


Ingredient Checklist


Instructions Checklist
  • While the chicken rests, pour the pan drippings into a shallow bowl or a fat separator, leaving the onions in the pan. Using a fat separator or large spoon, skim off and discard as much of the fat as possible.

  • Pour the remaining drippings and juices back into the roasting pan. Place pan over medium-high heat, and cook for about 1 minute. Add chicken stock, and raise the heat to high. Using a wooden spoon, deglaze the pan by stirring up any brown bits so that they combine with the stock; these brown bits add flavor to the gravy. Cook until the liquid is reduced by half, about 4 minutes.

  • Strain into a small bowl, pressing down on the onions with the back of a spoon to extract any remaining liquid; discard the onions. Stir in butter until it is fully incorporated. Serve immediately.


Reviews (1)

Rating: Unrated
This isn't gravy ,it's seasoned chicken broth!