Classic Homemade Chicken Gravy

Ingredients

Shopping list

• 0.25 cup pan drippings — (or unsalted butter)

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• 0.25 cup plain all-purpose flour

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• 2 cups warm chicken stock — (or low-sodium chicken broth)

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• 0.5 tsp freshly ground black pepper — (plus extra to taste)

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• 1 pinch Salt — to taste

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• 1 splash dry white wine — Optional: A splash for extra depth

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• 1 spash Worcestershire sauce — Optional: A few drops for extra depth

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Step by step

1. 1

   If you have roasted a chicken, pour the pan drippings into a fat separator or measuring cup. Spoon off 1/4 cup of the liquid fat, leaving the rich juices behind. Alternatively, melt 1/4 cup of unsalted butter in a saucepan over medium heat.

2. 2

   Whisk the all-purpose flour directly into the warm fat or melted butter. Cook, whisking constantly, for about 1 to 2 minutes until the mixture turns golden and bubbles. This cooks out the raw flour taste.

3. 3

   Slowly pour in the warm chicken stock (and any reserved pan juices) in a thin, steady stream while whisking vigorously. Continuous whisking prevents lumps from forming.

4. 4

   Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 3 to 5 minutes, stirring occasionally, until the gravy coats the back of a spoon and is your desired thickness.

5. 5

   Stir in the black pepper and taste. Add salt and any optional dashes of Worcestershire sauce or white wine as needed. Serve hot over roast chicken or sides.