Chicken Gravy with Roasted Drippings

Extract the fat from the pan drippings and set it aside for later use.

Combine the flour with the remaining pan drippings, which may initially appear dry and uninviting.

Add an additional 2 tablespoons of the reserved fat to the flour mixture, allowing it to blend seamlessly with the other ingredients.

Place the pan containing the flour and fat mixture over low heat, where it will undergo a process of toasting, resulting in a light brown color and a nutty aroma. This should take approximately 5 minutes.

Gradually pour in the cold chicken stock, starting with about 1/3 cup and whisking each addition into the mixture until it is fully incorporated. Continue to stir, scraping any stubborn browned residue from the bottom of the pan into the gravy, until it reaches a simmer.

Maintain a constant flow of whisking as you continue to cook the gravy, allowing it to thicken and the flour to fully combine with the liquid. This process should take around 8-10 minutes, after which you can season the gravy with salt and pepper to taste.

For an even smoother texture, consider straining the gravy before serving it.