Gravy made from baked chicken drippings?

Question

I'm looking for an easy recipe to make gravy from the drippings of baked chicken...thanks!

Answer 1

Dissolve 2 tbsp flour in 1 cup cold chicken stock (or 1 cup water and 1 boullion cube). Mix with drippings, and heat, stirring constantly, until you reach a boil. Let simmer 1-2 mins to cook the flour. Done!

Answer 2

It depends on what type of gravy you want to make from the chicken.

With any gravy you're essentially making a roux, so the first step is to add all-purpose flour to the chicken drippings. Provided you have around 2 Tbsp of fat you want to add an equal amount of flour. Whisk until the mixture becomes thick and allow to brown slightly.

Now take chicken stock and add in thirds whisking rapidly. You want to just add the liquid a little bit at a time, and make sure you whisk out any lumps that form. Water is a fine substitute for chicken stock but it's isn't anywhere near as flavorful.

If you want to improve the texture of the gravy, finish it off with a little bit of butter melted at the end and you have your gravy.

If you wanted to make a sawmill (white) gravy instead, simply add milk instead of stock and follow the same procedure.

Answer 3

INGREDIENTS

* 1/2 cup all-purpose flour
* 1 cup water, or as needed
* 1 (3 pound) roasted chicken (drippings from chicken)

DIRECTIONS

1. Add water to the chicken drippings to make about 1 1/2 cups of liquid in the bottom of the roaster.
2. Whisk water into the flour until it is thick, but not pasty. Whisk the flour/water mixture into the drippings, and put the roaster on the stove over medium heat. Stir constantly until mixture is thickened and bubbly. Add salt and pepper to taste.

Answer 4

Mix Wondra flour with cold water as directed on package. Stir into drippings in saute pan and boil. If you need more gravy, add chicken stock (low sodium).

Answer 5

1/4 c. cornstarch
2 c. reserved chicken broth, divided
1/2 tsp. salt
1/2 tsp. pepper


Add water to dripping to equal 2 cups and continue to add water if its get to thick on you.

Answer 6

starch and flour cook very fast and form lumps in hot water
A rue is made cooking either in oil first
But the simplest and easiest is mix in cold water first
each dissolve fast and complete

Answer 7

cream of mushroom soup...add drippings heat/stir thin with broth or water...done