Guest Author - Sandie Jarrett
Lighter than traditional gravies, this sauce has a wonderful ‘natural’ flavor to it.
Makes about 1-1/2 cups
Pan dripping from a roasted chicken
Sea salt and freshly ground pepper to taste
1 cup or more of chicken stock (good quality canned stock or homemade)
1 tablespoon flour
After removing the roasted chicken from the roasting pan, pour pan juices and fat into a gravy separator. Leave the stuck on bits in the pan. When the gravy has separated, spoon 1 tablespoon fat off the top and add to the pan. Over medium heat, add the flour and stir into the fat until well blended. Allow mixture to slightly darken. Pour the juice from the bottom of the gravy separator into a 2 cup measuring cup. Do not add any of the oil. Add chicken broth to equal 1-1/2 cups. Slowly add to fat/flour mixture, stirring constantly. Simmer until thickened, about 4 minutes. Remove from heat and serve.
Add a pinch of Basic Chicken Seasoning Blend (see the link below)for a more savory flavor.