Quick And Easy Pan Gravy

1. 1

   After baking a chicken transfer the bird to another plate and cover tightly with foil.

2. 2

   Pour all the drippings and fat into a glass measuring cup, making sure to scrape all the brown bits from the bottom of the pan.

3. 3

   Put 4 teaspoons of chicken fat from the top into a saucepan. Discard remaining chicken fat.

4. 4

   Add 4 teaspoons flour to chicken fat, stir with whisk.

5. 5

   Add pan drippings. If you have more than half a cup, feel free to add them all. The more drippings you add the more flavorful the gravy will be.

6. 6

   Add broth (or 1 c water with a bouillon cube). Bring to boil and continue to whisk until desired consistency.

* Per serving · 4 servings · Values may vary.

No additional tips available.