Place the roasting tray with remnants of roasted chicken juices on top of a burner, set to a low heat. The more leftover juices and crispy bits from roasting the chicken, the better!
Extra-Virgin Olive Oil (1 Tbsp)
All-Purpose Flour (1 Tbsp)
Whisk the mixture together to combine.
Continue to whisk flour and oil into clumps.
Continue cooking over low heat, scraping the bottom of the roasting tray with the whisk. The mixture will begin to brown as it cooks.
When the mixture begins to brown, add the
Chicken Stock (1 cup)
Continue to whisk until sauce thickens.
Add 1 Tbsp juice from the
and whisk to mix.
Strain mixture through a fine mesh sieve.
Serve your chicken pan gravy and enjoy!