A simple butter and flour gravy made with chicken stock, not water, for real flavor. Make it right in the chicken pan to pick up the browned bits. This makes plenty for both the mashed potatoes and the chicken. Serves 4 to 6.
Ingredients:
- 6 tablespoons butter (or part pan drippings from the chicken)
- 6 tablespoons all-purpose flour
- 4 cups chicken stock, warmed
- Salt, to taste
- 1/2 teaspoon black pepper, or more to taste
Instructions:
- Set the skillet you fried the chicken in over medium heat with about 2 tablespoons of the drippings left in it. If you are not using a chicken pan, start with a clean saucepan.
- Add the butter and melt it into the drippings.
- Whisk in the flour and cook, whisking and scraping up the browned bits, 2 to 4 minutes until the roux smells nutty and turns golden.
- Slowly pour in the warm stock about 1 cup at a time, whisking well after each addition so there are no lumps.
- Bring to a simmer and cook 5 to 8 minutes, stirring, until thick enough to coat a spoon.
- Season with pepper and salt to taste. Stock can be salty, so taste before adding salt.
- If it gets too thick, whisk in a splash more stock. If too thin, simmer a few minutes longer.
Cook's Notes:
- Use stock, not water. Water makes a flat, pasty gravy.
- Keep the ratio at 1 tablespoon butter and 1 tablespoon flour for every 2/3 cup stock.
- To double, use 12 tablespoons each of butter and flour and 8 cups stock in a wide pan.
- Gravy thickens as it sits. Loosen leftovers with a little stock when reheating.