Dripping Gravy 1/2 cup all-purpose flour 1 cup water, or as needed 3 pound drippings 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. 3/4 cup drippings from roasted chicken 1/4 cup all-purpose flour 2 cups low-sodium chicken broth (or turkey or vegetable broth) (add extra 3/4 cup if not using drippings) salt and pepper , to taste If using drippings (optional): When you have taken your chicken out of the oven, pour the liquid and drippings from the pan into a liquid measuring cup or a bowl. (Tip the pan away from your body and be careful not to burn yourself)! Let the drippings sit for a minute, allowing the fat to naturally separate from the rest of the drippings. You will notice that the fat will rise to the top, leaving the drippings and liquid on the bottom. Use a large spoon or ladle to skim (remove most of the fat from the top of the drippings). To make the gravy, use a large sauce pan and add 1/2 cup of drippings (or chicken broth) to the pan. Add 1/4 cup flour to the pan and whisk together until it makes a smooth paste. (At this point, you'll need to use a little of your own judgement. You want a pasty consistency. If yours seems a little greasy, add more flour). When you have found the right consistency, whisk the mixture slowly over the heat as it begins to brown. You are creating a roux. Once you get a nice lightly golden color, add 2 cups of chicken broth and 1/4 additional cup of drippings (or 1 teaspoon chicken bouillon paste for flavor if not using drippings). Allow the gravy to cook, whisking constantly for about 5 to 8 minutes, or until thickened. If the gravy is too thick, add more broth or drippings liquid. If the gravy is too thin after cooking for 10 minutes, add a cornstarch slurry (mix 1 tablespoon of cornstarch with 1 tablespoon of water and then add to the gravy). Once you are happy with the consistency of your gravy, season with pepper (and salt if needeto taste, and enjoy! Store leftover gravy covered, in the refrigerator. 2 Tbsp unsalted butter 2 Tbsp all-purpose flour 1/8 tsp black pepper 1 cup chicken stock (or pan drippings, or beef stock) Salt to taste In a saucepan over medium heat, melt the butter. Whisk in the flour and black pepper until no lumps remain. Cook for 1 minute. Slowly add the chicken stock or drippings to the pan, whisking continuously. Cook and whisk for 5 - 7 minutes or until desired thickness is achieved. Remove the pan from heat and season with salt to taste. 3 cups water add less for thicker gravy 3 tsp chicken bouillon 3 tbsp butter 3 tbsp flour Scrape the drippings, which will be in gel form on cold chickens or liquidy if you're working with a freshly cooked rotisserie chicken, into a small pot. Remove the chicken meat from the bones and set bones aside. Add water to the pot with chicken drippings and place several of the bones (or you can use the whole chicken carcass) in the pot as well. I just use the smaller bones and I don't worry if there is some meat of skin still attached, that just adds to the flavor. Bring to a boil then let simmer for at least 30 minutes but ideally for an hour or more. The longer you can let it simmer, the more flavor you'll get out of the bones but if you're in a hurry, 30 minutes will do the job. If you want to add additional flavor to your stock, try adding a wedge of onion, a rib of celery and a carrot. You can also spice your broth with herbs that pair nicely with chicken such as rosemary, basil, thyme, parsley, cumin, mustard, and/or cayenne pepper if you like a little heat. Remove bones from the pot and strain out any extras you added. In a small bowl, microwave butter and flour for about 30 seconds. Stir and then microwave for an additional 15-30 seconds or until mixture becomes bubbly. Add this to your chicken stock to thick it. Then stir in chicken bullion. Bring to a boil one more time while stirring, then remove from heat. Shred and add chicken to the gravy. Pan drippings from roasted meat 2 tablespoons unsalted butter 1/4 cup all-purpose flour or 1 tablespoon cornstarch and 1 tablespoon wate Up to 1 cup broth or stock, any flavor to match your meal 2 tablespoons whole milk Salt, to taste Place meat drippings in a measuring cup and refrigerate 15 minutes. Skim 2 tablespoons fat off the top and place in roasting pan. Discard any remaining fat. If you don't have enough, add enough butter to equal 2 tablespoons total fat. Add enough broth to the liquid drippings to equal 1 cup. On the stovetop over medium heat, melt the fat and butter in the roasting pan, scraping up any brown bits left in the pan. Stir in the flour to form a roux (paste) and cook for 1 minute or until lightly brown. Slowly whisk in the liquid drippings mixture. Bring to a boil then cook until thickened, about 3-5 minutes. Remove from the heat and stir in the milk. Taste and add salt as needed. 1/4 cup unsalted butter 1/4 cup all-purpose flour 3 cups warm stock (poultry, beef or vegetable stock) or use pan drippings, see note below 1/2 teaspoon mushroom powder, optional 1/2 tablespoon chopped fresh herbs or 1/2 teaspoon dried herbs (try sage, thyme or rosemary) 2 to 3 tablespoons half and half or cream, optional Salt and Black pepper to taste In a wide skillet with sides, melt butter over medium heat. When melted and sizzling, whisk in the flour. Whisk until the flour and butter turn into a smooth paste and look medium blonde in color; about 1 minute. It smells toasty, like browned butter. Pour in stock and whisk until smooth. Bring the gravy to a low simmer. As it simmers, it thickens and becomes glossy. Whisk in the herbs and mushroom powder then cook at a low simmer for a minute or two. Remove from the heat then stir in half and half or cream (optional). Taste for seasoning and adjust with salt and black pepper. A dash of Worcestershire sauce, fish sauce and even soy sauce can help deepen the flavor of sauces.