Starting the Pan Gravy for Herb Roasted Chicken Recipe

Video Transcript

"So now we're going to make our pan gravy, going to add some butter, and cook that down, tomato paste, a good scoop. Now we're going to cook this in. We're going to cook the tomato paste until it's a bright orange color, that will be the indicator that it is done. Once this is cooked down I need to add flour. So we'll cook the tomato paste, and we're going to add flour. The flour will suck up the grease and that will also act as a rule. So let's do that, we'll add a little bit of flour, this will act as our rule for the pan gravy. This will also suck up most of the grease. Okay, just a pinch more. Once the flour and tomato paste are thoroughly cooked to the bottom of the pan then we can add our water. The water will release the cooking material from the bottom of the pan and it will also thicken up the water. Then we'll add cream and season with salt and pepper. Okay, now we will add our water. What the water will do is release all the cooking material that's on the bottom of the pan. So, let that cook. Then add a little more water. We'll add enough so it releases all of this, all the drippings that are cooked on the bottom of the pan, and then we're going to reduce it. As you reduce it, the flavor concentrates, so a little more water. Now it's taking on a really nice color. The tomato paste helps give it a rich color. If you're making a sauce and it has a pale color to it, add tomato sauce if you're looking for rich color. That is with most chicken, turkey, or beef type gravies. See that, it's looking really good. We'll bring it back up to a boil and once it reaches that point it will start thickening up. Then what we'll do, we'll finish it with a little bit of cream, some softened butter, we'll mix it in. We'll add our salt and pepper, make adjustments on the flavor, and the pan gravy should be done. "