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Cranberry Pear Gravy For Roast Chicken

Condiments, Dressings, Sauces

  • Serves 8.


  • 1/4 cup pan juices from roasted chicken
  • 1 Tablespoon flour
  • 2 teaspoons poultry seasoning
  • 1 cup chicken stock
  • 1 cup water
  • 2 cloves garlic, crushed
  • 1 (15-oz.) can pear halves, drained
  • 1 (16-oz.) can whole-berry cranberry sauce
  • 1 sprig fresh rosemary


Remove chicken to cutting board and cover with foil while making gravy. Remove most of the fat from the drippings, and pour drippings into medium skillet. Over medium heat, make a roux by adding flour and poultry seasoning to the pan drippings. Whisk until flour is cooked; add other liquids slowly and incorporate. Add remaining ingredients. Cook over medium heat until gravy begins to boil. Reduce heat and simmer about 10 minutes, then remove rosemary sprig; carve chicken and serve with gravy.

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