how to: simple pan gravy

Has anyone else had a huge craving for Thanksgiving food? I blame all of the articles and blog posts on delicious Thanksgiving food. A couple of weeks ago I decided to go all out and make stuffing, mashed potatoes, cranberry sauce, gravy, and chicken. I didn’t make a turkey because I figured that I had to save something for the big day. Also, with only Charles and I, an entire turkey is a bit much. Gravy is pretty straightforward, but it adds something special to basic pan fried chicken breasts. You can also scale up to make as much as you need. This makes about 1 – 1 1/2 cups of gravy. You can also follow the same basic principle to make gravy with your turkey drippings.

Start with a pan full of drippings. I had butterflied the chicken breasts and then pan fried them in some olive oil. You also want to keep the brown bits. If it looks like they are burnt, try to scoop them out. Add a couple of tablespoons of butter to the oil, and let it melt over medium heat.

Add in a couple tablespoons of flour. You want about equal portions of flour to butter/oil.

Whisk it together with the butter. And cook it until it is smooth and bubbly.

Slowly add in about 1/2 cup of warm chicken stock, and whisk rapidly.

Continue adding chicken stock about 1/2 cup at a time and whisking until you’ve added about 2 cups of chicken stock total. The exact amount will vary depending on how much butter/flour you originally added and how thick you like your gravy. Adjust the flavoring with salt and pepper. Serve hot.

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