How to Make Pan Gravy: A Step-by-Step Guide

Read these simple steps for making perfect pan gravy, then watch the how-to video.

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Want perfect pan gravy alongside your roasted meat? No bland, lumpy mess here — these tips will help you get rich, smooth gravy every time.

Step 1: Drain Pan Drippings
Remove the roasted meat from the pan and let it rest. Pour the pan drippings into a measuring cup or degreasing cup. This is pure, concentrated flavor — don't waste it!

Step 2: Skim Fat from Drippings
You want a gravy that's rich, not fatty. Get rid of the excess fat by spooning it off the top.

Step 3: Make a Roux in the Roasting Pan
Place the roasting pan over two burners on the stovetop. Melt 2 tablespoons butter or 2 tablespoons fat that you spooned from the drippings. Add 2 tablespoons flour to the pan. Cook, stirring constantly, until light brown and fragrant. This is called a roux, and it will thicken your gravy.

Step 4: Add the Reserved Pan Drippings
Add the pan drippings and stir with a wooden spoon, scraping the flavorful brown bits off the bottom of the pan. This is called deglazing.

Step 5: Whisk in Chicken Broth
Gradually whisk in hot broth, a half cup at a time. Hot broth plus whisking makes for smoother gravy. Bring to a boil, then reduce heat slightly and simmer until gravy thickens enough to coat the back of a spoon, about 2 to 3 minutes.

Step 6: Add Flavoring and Aromatics
Add flavorings, such as fresh herbs like rosemary and thyme or a splash of brandy, just before you remove from the heat. Taste, then season with salt and pepper as needed.

Step 7: Strain Your Gravy
For a smooth gravy, set a strainer over a large measuring cup. Pour the gravy into the strainer and use a wooden spoon to push the gravy through. This will catch any pesky bits of flour, herbs or meat.

Step 8: Ready to Serve
Pour the gravy into a serving vessel, slice the meat and enjoy restaurant-quality gravy. Watch our how-to video for more.

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