Pan Gravy

What is a good roast chicken without a pan gravy? This is my go to recipe for pan gravy that is super easy to make as your roast chicken is resting.

You can use all purpose flour or gluten free flour if you are like me and cannot have gluten. The GF flour I love and found is best is Bob’s Red Mill 1-1 GF flour.

Ingredients:

• Drippings from a roast chicken
• salt
• 1/2 onion, diced
• 1/2 carrot, diced
• 1/2 celery rib, diced
• 3 tbsp flour
• 1/2 cup dry white wine, I like Sauvignon blanc
• 2 cups chicken stock
• a few sprigs of thyme and rosemary if you like
• salt and pepper

Preparation:

STEP 1.

Roast a chicken over a wire rack and parchment paper. Reserve the pan drippings and fat.

STEP 2.

In a pot, add around 3 tbsp of chicken fat, or enough to coat the bottom of the pot and turn to medium heat. Add the chopped vegetables and saute, salting as you go. Saute until translucent and then sprinkle in 3 tbsp of flour. Evenly coat all the vegetables.

STEP 3.

Once vegetables are coated with flour, deglaze the pan with white wine. Make sure to stir and scrape up the bottom as it deglazes so the flour doesn’t clump. Reduce for 1-2 minutes until the white wine is almost dry.

STEP 4.

Whisk / stir in the chicken stock. Whisking while you stir it in will prevent the flour from clumping. Bring the liquid to a small simmer and add any herbs and salt and pepper that is needed. Simmer for 10-15 minutes until it is thickened and the raw flavor of the flour is cooked out.

STEP 5.

Taste and adjust seasonings if needed. Strain the gravy through a fine mesh strainer and serve the strained gravy with your roast chicken!