4 tbsp (60 ml) fat, skimmed from roasting pan drippings
4 tbsp (30 g) all-purpose flour
2 cups (480 ml) stock, in which giblets, neck, and wing tips have been cooked
1 Salt, to taste
1 Freshly ground black pepper, to taste
1 For Giblet Gravy: heart, liver, and gizzard from the chicken, finely chopped
Instructions
1. After roasting the chicken, pour off all liquid from the roasting pan into a heatproof measuring cup or bowl. Allow it to settle for 1-2 minutes so the fat rises to the surface.
2. Skim 4 tbsp (60 ml) of fat from the top of the drippings and return it to the roasting pan. Set the remaining drippings aside; reserve or discard as noted below.
3. Place the roasting pan over medium heat on the stovetop. Add 4 tbsp (30 g) flour to the fat and stir constantly for 2-3 minutes, until the roux is lightly golden and smells nutty — this is a roux (a cooked paste of fat and flour that thickens the gravy).
4. Gradually whisk in 2 cups (480 ml) of the giblet stock, adding it in a slow stream while whisking to prevent lumps. This technique — incorporating cold or warm liquid into a hot roux — helps produce a smooth, lump-free sauce.
5. Cook over medium heat, stirring frequently, for 5 minutes, until the gravy is thickened enough to coat the back of a spoon and no raw flour taste remains.
6. Season with salt and pepper. Strain through a fine-mesh sieve into a warmed gravy boat or saucepan. Serve immediately.
7. For Giblet Gravy: After straining, return the gravy to the pan and stir in the finely chopped cooked heart, liver, and gizzard. Heat through for 1-2 minutes over low heat, until the giblet pieces are warmed and evenly distributed. Do not strain after adding giblets.
8. Note on reserved fat: The remaining fat skimmed from the drippings may be stored in a sealed container in the refrigerator for up to 1 week and used in place of butter for pan-frying potatoes or for basting a subsequent roast chicken.
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