As promised, the following is my Chicken Gravy recipe. I absolutely recommend this to go with your Baked Chicken. This recipe involves making a roux, which is part of any simple, flour-thickened gravy recipe, whereas other recipes depend on cooking down the sauce to get a semi-thick consistency. So first things first– What is roux? According to Wikipedia:
Roux (pronounced /ˈruː/) is a cooked mixture of wheat flour and fat, traditionally clarified butter. It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté and sauce espagnole. Butter, vegetable oils, or lard are commonly used fats. It is used as a thickener for gravy, other sauces, soups and stews. It is typically made from equal parts of flour and fat by weight. When used in Italian food, roux is traditionally equal parts of butter and flour. By contrast, Hungarian cuisine uses lard (in its rendered form) or – more recently – vegetable oil instead of butter for the preparation of roux (which is called rántás in Hungarian).
Roux will be the base of our gravy, but instead of using oil or butter, we will use the fat from the chicken drippings. To cut the fat content, you can skim off the clear oil layer on the drippings. We are mostly interested in the dark-colored juices in the bottom, as that is where most of the flavor is.
Fun Fact: I was making this gravy recipe way before I knew that the term used for flour cooked in fat was roux.
- 1 cup of chicken drippings
- 1 1/2 tablespoons of flour
- chicken stuffing (herbs and vegetables, excluding the lemon)
- salt and pepper
Transfer the drippings into a sauce pan. Over medium heat, add the flour and cook until you form a fairly thick paste. If it turns out a bit dry, add a bit of the fat you skimmed off earlier one teaspoonful at a time. You don’t want to add back more fat than you need. This is your roux.
Add water. This is where it gets iffy because I don’t have the exact proportions. Add water by 1/4 cupfuls every time, stirring continuously until the roux is dissolved in the water. Keep adding water until you get the consistency you want.
Add into the sauce the herbs and vegetables you used to stuff the baked chicken with. Do not include the lemon because you don’t want the acid to mix into the gravy. Simmer for 10 minutes.
Add extra salt and pepper to taste.
If you have a gravy separator you can use that to filter out the solids from your gravy. You can also use a coarse sieve, or do like me and leave them in the sauce.
What you’ll end up with is a smooth, golden brown sauce. I like it both on my chicken and on my rice. You can put in additional flavors to this base recipe depending on what you like. Try it out yourself and tell me what you think in the comments section at the bottom of this page. 🙂