I want to make gravy out of the chicken drippings.?

Question

How...whats the best recipe you got?

Answer 1

gravy is a learning process........boil your chicken drippings...allow to cool...scrap off top fat layer...return to heat and boil again..in small container mix either flower or corn starch and some cold water..shake shake shake....as chicken drippings boil..slowly add flower and water misture....DO NOT STOP STIRRING FOR ANY REASON!!!!....keep adding untill gravy is as thick as you would like..remove from heat and stire occasinally untill your ready to serve

Answer 2

Hi !!!
I'm a native Texan and this is how I always make our gravy with drippings... The website below also has a few more kinds of gravies that are great, depending on what kind of meat drippings you have...ENJOY!!!


Cream Gravy

A Texas staple. A must for Chicken-Fried Steak or Fried Chicken. Or anything. A little practice will have you dishing up perfect cream gravy in a few minutes.

3 tablespoons pan drippings
3 tablespoons flour (I like to use the flour left over from the steak- or chicken-coating process)
1-½ cups liquid (can be all milk, half milk/half warm water, or 1 cup milk and ½ cup beef broth - nice for the chicken-fried steak)
¼ teaspoon salt
¼ teaspoon black pepper

Okay, you've fried your chicken or your steak, removed it to a warm place, and now you're ready to make the gravy.
Return 3 tablespoons of the pan drippings to your skillet, keeping as many as possible of the browned, crusty bits in the pan. Over low to medium heat, add the flour to the pan drippings, stirring constantly so that the flour "cooks" for about a minute.

Gradually add the liquid, stirring constantly until smooth and thickened. Stir in the salt and pepper. Taste and adjust the seasonings accordingly. Serve hot.

Answer 3

Hope this is helpfull :)
INGREDIENTS
1/2 cup all-purpose flour
1 cup water, or as needed
1 (3 pound) roasted chicken (drippings from chicken)
DIRECTIONS
Add water to the chicken drippings to make about 1 1/2 cups of liquid in the bottom of the roaster.
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

Easily done i do it all the time

Add water to the chicken drippings to make about 1 1/2 cups of liquid in the bottom of the roaster. Whisk water and 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 5

DONT ADD FLOUR TO WATER!!!!!!

Add the flour to the drippings in the pan and cook for a couple of minutes then add the water (or chicken stock) to the "roux" you just made. The universal recipe for roux is add flour to the fat in the pan slowly until it will no longer absorb flour, then cook 5 minutes to get raw flour taste out.

To get more gravy add more fat (oil or butter) to your drippings before you make the roux but you will also need to add more liquid later, water, stock and or wine. Do not forget to salt and pepper.

Adding flour to water is the #1 cause of lumpy sauce.

good luck