Roast Chicken Pan Gravy - Getting To The “Bottom” Of Flavor

“Ultimate” Roast Chicken recipe clip, but was never posted, together with therefore hither you lot go. Don’t mean value of this every bit a recipe. Think of this every bit a basic culinary technique that you lot tin create anytime you’ve roasted core inwards a heavy pan.

The ‘bottom” I’m referring to inwards the headline, is the bottom of the heavy Stainless Steel Lined Copper Frying Pan nosotros used to roast our chicken. As a core roasts, proteins caramelize on the pan’s bottom, together with that glutinous brownish goodness is the base of operations for whatsoever pan gravy. In culinary price this is called a “fond.”

The physical care for is basic. Remove the bird. Pour off the excess fatty (mostly the butter nosotros used nether the skin) into a minor bowl. Add some flour to the pan together with mix amongst the fond. Add simply plenty of the reserve fatty to class a somewhat dry out crumbly roux, together with toast on depression oestrus for v minutes. Add mutual depression temperature stock, or whatsoever other liquid, together with stimulate for virtually 10 minutes to finish. That’s it!

I don’t usually strain the gravy, but if you lot desire a “finer” gravy production you lot necessitate to role a Fine Mesh Strainer.

Ingredients:
Pan amount of beautiful pan drippings or “fond”
2 tbl flour
Reserved fat/butter from pan
about ii cups of mutual depression temperature stock or other flavorful liquid
salt together with pepper to taste