Roasted Chicken Herb Gravy

By on May 25th, 2012 / / No Comments


Roasted Chicken Herb Gravy


  • Pan drippings from one whole chicken
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 1 cup chicken stock, heated
  • Salt
  • Ground pepper
  • 1-2 Tablespoons white wine (optional)
  • 1 tablespoon fresh Thyme


  1. Pour pan drippings from roasting pan into a glass measuring cup or fat separator. Remove fat off the top.
  2. Melt the butter in same roasting pan and scrape brown bits from pan into butter. Add pan drippings and whisk together. Sprinkle flour over and mix together until smooth. Add heated chicken stock. Let the mixture come to a bubble. Cook for another minute or so after it comes to a bubble. Add the wine if you’d like and thyme. Cook for another minute. Season to taste with salt and pepper.
  3. Strain through a sieve to ensure there are no lumps, and serve immediately

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