If you’re going to make roasted chicken, it is just proper that you make some chicken gravy. There’s got to be something you can do about those succulent chicken drippings, right?
Some time ago, I made this following the recipe below and substituted the chicken drippings for oil and butter but it didn’t come out right. So now, whenever I make roasted chicken, I keep the drippings for future use. It does look disgusting though when you chance upon it in the ref. But hell, it’s better than buying ready-to-make gravy, and very handy when making fried chicken.
Please note that the “spoon” I’m pertaining to here is your normal flatware spoon and not a measuring spoon (though I’m sure they’re pretty much the same).
- 4 spoons of Chicken drippings
- 2 spoons of flour
- 1 cup of water
- half of chicken cube
- liquid seasoning
- ground black pepper
In a pan or a sauce pan, heat 4 spoons of chicken drippings at medium high. Add the 2 spoons of flour and keep stirring until blended. Add water, 1/4 at a time until you get the right consistency. Remember to always keep stirring all the way. Add half a chicken cube and crush it until it dissolves. Add a few drops of liquid seasoning to give it a bit of color as well as taste. Take it out of the fire and add a dash of ground black pepper.
Some people also add a spoon of tomato ketchup though I don’t really know how that tastes like. How about setting aside some and putting ketchup on it? Enjoy your chicken gravy!