Easy step by step instructions showing how to make gravy from pan drippings! This is the perfect gravy to make on Thanksgiving or whenever you make a roast.
Chicken needs to rest for at least 10 minutes before carving (this locks in the juices making the meat more tender), and you can easily prepare gravy during this time. My Dad taught me how to make gravy, and I use his technique.
One trick to making gravy is making sure that the chicken (or turkey) drippings don’t burn on the bottom of the pan. Pour a thin layer of chicken broth in the bottom of the pan to prevent the drippings from burning. Periodically check and add more broth as necessary.
Once the chicken has cooked competly, I remove the chicken from the pan, place it on a cutting board, and cover it with foil to keep it warm. Then I scrape up all of the drippings with a rubber spatula and pour them through a strainer into a mason jar.
Straining the drippings is important since it removes any pieces of herbs and helps to make smooth gravy. I like to pour the pan drippings into a glass container so that I can see the fat on the top of the drippings.
Then I melt butter and add flour making a roux. This will help to thicken the gravy.
I let the roux cook for a minute, and then I add the pan drippings.
Use a baster to suck up only the dripping under the fat which will rise to the top. Whisk the drippings into the roux. Then add about 1/4 cup white wine and 1/4 cup chicken broth.
I let this simmer and thicken for about 5 minutes. Making gravy is quick and easy and only takes about 10 minutes. Since the chicken is seasoned with herbs these herbs make their way into the gravy so it doesn’t require extra seasoning. This gravy is great poured over chicken, mashed potatoes, and rice.
Note: You can use the same process for making gravy from pork or beef drippings.
How to Make Gravy from Pan Drippings
Easy step by step instructions for making gravy from pan drippings! This is the perfect gravy to make when you roast a turkey or chicken.
- 1/2 tablespoon Butter
- 1 tablespoon Flour
- Pan Drippings from Chicken Turkey, Beef, or Pork
- 1/4 cup White Wine
- 1/4 cup Chicken Broth
- Remove the chicken (or turkey, beef, or pork) from the pan. Use a rubber spatula to scrape up all of the browned bits that might be stuck to the pan. Then pour all of the pan drippings through a fine mesh strainer or piece of cheesecloth and into a clear container.
- Melt the butter in a small saucepan over medium heat. Once the butter has melted, whisk in the flour. Let cook, whisking constantly, until the butter and flour (the roux) mixture becomes golden brown.
- Use a baster to suck up the chicken drippings below the layer of fat. Whisk this into the roux. Continue until all of the drippings have been added. (I discard the fat later).
- Add the white wine and the chicken broth. Whisk to combine. Then bring the broth up to a steady simmer. Let simmer for 5 minutes or so, until the gravy has thickened. If the gravy isn't thickening enough, melt more butter and flour together in a separate pan, making more roux, then whisk that into the pan. And let simmer for 2 more minutes.
If you have leftover gravy, you can either freeze it for later, or you can add it to soup. Adding leftover gravy to soup makes it much more flavorful.
If you need to learn how to roast a chicken, cook a full turkey, or cook a turkey breast, these blog posts will help:
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