Chicken Pan Sauce

Put your leftover chicken drippings to use in this surprisingly simple Chicken Pan Sauce recipe! It’s easy to make with either roasted chicken drippings or chicken broth as the base and is loaded with deeply rich and savory flavors.

📝 Ingredients

• Drippings from roasted chicken (about 3/4 cup (optional))
• 1/4 cup dry white wine (or dry vermouth)
• 2 cups chicken broth (low sodium )
• 1 teaspoon soy sauce
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1 teaspoon salt (plus more to taste)
• 1/2 teaspoon black pepper (plus more to taste)
• 1/4 cup water
• 3 tablespoons cornstarch
• Salt and pepper (to taste)

👨‍🍳 Instructions

1. 1If using drippings (optional): Pour the drippings from a roasted chicken into a liquid measuring cup or bowl. Let it sit for a few minutes, then use a spoon to skim the fat from the top, reserving the drippings on the bottom.
2. 2Add the drippings to a small saucepan and add the ¼ cup dry white wine or dry vermouth. Heat over medium-high heat until the mixture reduces by about half. Add the 2 cups chicken broth, 1 teaspoon soy sauce, 1 teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon dried thyme, ¼ teaspoon dried sage, 1 teaspoon salt, f½ teaspoon black pepper and bring to a simmer.
3. 3Meanwhile, to a small mason jar or tupperware container, add 1/4 cup water and 3 tablespoons cornstarch and shake well to combine.
4. 4Add the cornstarch slurry to the simmering gravy mixture. Whisk to combine. Reduce the heat to medium-low and continue whisking, until thickened. Season with salt and pepper, to taste.
5. 5Remove from heat and enjoy.