How do I Make Gravy from Chicken Drippings?
Making gravy from chicken drippings is a great way to elevate the flavor of your dishes, and it’s surprisingly easy. In this article, we’ll guide you through the simple process of making delicious and savory gravy from chicken drippings.
What are Chicken Drippings?
Before we dive into the recipe, let’s define what chicken drippings are. Chicken drippings are the juices and fat that cook off from a roasted or sautéed chicken. These juices contain all the flavors of the chicken, including the seasonings and cooking juices. When you deglaze a pan with wine, chicken drippings, or broth, it means you’re scraping the browned bits from the bottom of the pan with a spatula or whisk. These browned bits are packed with flavor and become the base of your gravy.
Step-by-Step Guide to Making Gravy from Chicken Drippings
Now that you know what chicken drippings are, let’s get to the fun part – making the gravy!
Step 1: Strain the Drippings
Begin by straining the chicken drippings into a measuring cup or a gravy separator. This will remove any solid particles, such as crumbs or browned bits, leaving you with a clear liquid. You should be left with about 1 cup to 2 cups of liquid, depending on how much you used to deglaze the pan.
Step 2: Add Flour or Cornstarch
In a small saucepan, combine 1 tablespoon to 2 tablespoons of all-purpose flour or 2 teaspoons to 4 teaspoons of cornstarch with a small amount of hot water or broth. Whisk the mixture until smooth, then add the contents to the chicken drippings.
- Tips:
- If using flour, whisk vigorously to avoid lumps.
- If using cornstarch, whisk until well combined, but don’t whisk for too long, as it may develop lumps.
Step 3: Bring to a Boil and Reduce Heat
Bring the mixture to a rolling boil, stirring constantly, then reduce the heat to a simmer. Let it cook for 2-3 minutes, stirring frequently, until the gravy thickens.
| Boiling Time | Texture | Consistency |
|---|---|---|
| 1-2 minutes | Thick but still runny | Liquid-like |
| 2-3 minutes | Thick and creamy | Sauce-like |
Step 4: Season to Taste
Remove the gravy from the heat and season with salt, pepper, and any other herbs or spices you prefer. Taste and adjust as needed. You can also add a small amount of broth or water to thin the gravy if needed.
Step 5: Strain (Optional)
If you notice any lumps or sediment, straining the gravy through a fine-mesh sieve can help remove these imperfections.
Tips for Improving Your Gravy
- Browned butter: Add browned butter to your gravy for added depth and richness.
- Reduction: Reduce the gravy by 20% to 30% for an intense, concentrated flavor.
- Whisking: Whisk frequently during cooking to prevent lumps from forming.
Common Mistakes to Avoid
- Not deglazing the pan: Failing to scrape the bottom of the pan can result in missed flavor opportunities.
- Not stirring the gravy: Inadequate stirring can lead to lumps and uneven heat distribution.
- Over-reducing the gravy: Reducing the gravy too much can make it too thick and almost chalky.
Conclusion
Making gravy from chicken drippings is a straightforward process that requires minimal effort. By following these simple steps and paying attention to a few key details, you can elevate your dishes with a rich and flavorful sauce. Remember to deglaze your pan, whisk frequently, and taste as you go to achieve the perfect gravy. Happy cooking!