Classic Chicken Gravy

Ingredients

• 4 tablespoons Chicken drippings (Skimmed from the pan after roasting chicken)
• 4 tablespoons All-purpose flour
• 2 cups Chicken stock (Made with giblets, neck, and wing tips)
• 0.5 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black pepper (Or to taste)
• 0.5 cup Chicken giblets (heart, liver, gizzard) (Finely chopped, optional for giblet gravy)

Instructions

1. 1After roasting a chicken, pour off the liquid from the pan. Skim off 4 tablespoons of fat (chicken drippings) from the liquid.
2. 2Return the 4 tablespoons of chicken drippings to the pan. Add 4 tablespoons of all-purpose flour to the pan. Cook over medium heat, stirring constantly, until the flour and fat mixture (roux) is browned, about 3-5 minutes.
3. 3Gradually add 2 cups of chicken stock (made with giblets, neck, and wing tips) to the roux, whisking constantly to prevent lumps. Cook for 5 minutes, stirring occasionally, until the gravy thickens.
4. 4Season the gravy with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste. Strain the gravy through a fine-mesh sieve for a smoother texture (optional).
5. 5For Giblet Gravy, add 1/2 cup of finely chopped chicken giblets (heart, liver, and gizzard) to the gravy. Heat through.