CLASSIC PAN GRAVY FOR HERB BRINED PAN-ROASTED CHICKEN

Classic Pan Gravy for Herb Brined Pan-Roasted Chicken image

Number Of Ingredients 9

2 tablespoons Strained chicken fat drippings or unsalted butter
1 piece Shallot - large
1 clove Garlic - minced - chopped
2 tablespoons Unbleached all-purpose flour
1 1/2 cups Low-sodium chicken stock, plus more if needed
1 teaspoon Fresh thyme - chopped
1 teaspoon Fresh sage - chopped
1 teaspoon Flat-leaf parsley - chopped
1 pinch Kosher salt and pepper - to taste

Steps:

Transfer chicken to a cutting board and strain the drippings through a fine mesh strainer into a liquid measuring cup. Reserve 2 tablespoons for the roux. Combine the remaining strained drippings with enough chicken stock to make 1 1/2 cups.
To make roux: To a large skillet set over medium-high heat, add chicken fat drippings or butter. Add shallot and garlic and cook until translucent, about 2 minutes. Reduce heat to medium-low and whisk in flour to make a thick paste called a roux. Cook, whisking continuously until flour colors lightly and smells like toasted almonds, about 2 minutes.
To make the gravy: Increase heat to medium-high. Slowly add the stock into the skillet while whisking vigorously. Once the gravy is thickened and bubbling, add herbs. Reduce heat to a simmer and cook, stirring occasionally, until gravy has a rich, velvety texture, about 10 minutes. Taste and adjust seasoning with salt and pepper. (Recipe can be prepared up to this stage 1-2 days in advance, covered and refrigerated and rewarmed before continuing.)
To finish the gravy: Taste and adjust seasoning with salt and pepper. Pour over herb-brined chicken and serve immediately.