How to Make Perfect Pan Gravy
Learn foolproof tips to make perfect pan gravy for your next family meal.
Making Perfect Pan Gravy
Want perfect pan gravy alongside your roasted meat? No bland, lumpy mess here — these tips will help you get rich, smooth gravy every time.
Drain Pan Drippings
Remove the roasted meat from the pan and let it rest. Pour the pan drippings into a measuring cup or degreasing cup. This is pure, concentrated flavor — don't waste it!
Skim Fat From Drippings
You want a gravy that's rich, not fatty. Get rid of the excess fat by spooning it off the top.
Make a Roux in the Roasting Pan
Place the roasting pan over two burners on the stovetop. Melt 2 tablespoons butter or 2 tablespoons of the fat you spooned from the drippings. Add 2 tablespoons of flour to the pan. Cook, stirring constantly, until light brown and fragrant. This is called a roux, and it will thicken your gravy.
Add the Reserved Pan Drippings
Add the pan drippings and stir with a wooden spoon, scraping the flavorful brown bits off the bottom of the pan. This is called deglazing.
Whisk in Chicken Broth
Gradually whisk in hot chicken broth, a half cup at a time. Hot broth plus whisking makes for smoother gravy. Bring to a boil, then reduce heat slightly and simmer until gravy thickens enough to coat the back of a spoon, about two to three minutes.
Add Flavoring and Aromatics
Add flavorings, such as fresh herbs like rosemary and thyme or a splash of brandy, just before you remove from the heat. Taste, then season with salt and pepper as needed.
Strain Your Gravy
Set a strainer over a large measuring cup. Pour the gravy into the strainer and use a wooden spoon to push the gravy through. This will catch any pesky bits of flour, herbs or meat.
Perfect Pan Gravy
Pour the gravy into a serving vessel, slice the meat and enjoy restaurant-quality gravy.