Directions:
- After baking a chicken transfer the bird to another plate and cover tightly with foil.
- Pour all the drippings and fat into a glass measuring cup, making sure to scrape all the brown bits from the bottom of the pan.
- Put 4 teaspoons of chicken fat from the top into a saucepan. Discard remaining chicken fat.
- Add 4 teaspoons flour to chicken fat, stir with whisk.
- Add pan drippings. If you have more than half a cup, feel free to add them all. The more drippings you add the more flavorful the gravy will be.
- Add broth (or 1 c water with a bouillon cube). Bring to boil and continue to whisk until desired consistency.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 40.69 Kcal (170 kJ) | ||
| Calories from fat | 29.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 5% | |
|---|---|---|---|
| Cholesterol | 2.42mg | 1% | |
| Sodium | 189.69mg | 8% | |
| Potassium | 35.41mg | 1% | |
| Total Carbs | 2.07g | 1% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 0.26g | 1% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 8.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 89.83 Kcal (376 kJ) | ||
| Calories from fat | 64.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.22g | 5% | |
|---|---|---|---|
| Cholesterol | 5.33mg | 1% | |
| Sodium | 418.78mg | 8% | |
| Potassium | 78.17mg | 1% | |
| Total Carbs | 4.57g | 1% | |
| Dietary Fiber | 0.51g | 1% | |
| Protein | 0.58g | 1% | |
| Vitamin C | 6.1mg | 5% | |
| Iron | 0.3mg | 1% | |
| Calcium | 18.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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