Recipe by John
"I cook by instinct, and this gravy is good. After roasting your chicken, remove it to a platter and follow these directions."
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water, or as needed
1 (3 pound)
roasted chicken (drippings from chicken)
I just estimated the amounts to about what was suggested, and i used chicken stock instead of water. Yum yum yum!
I thought the flavor was good, but the amt of flour was too much. I'd probably cut it down to 1/4 cup or so. It was too thick.
Looks like great minds DO think alike! This is exactly how I make my gravy! The best part is that it works with any baked/roasted meat/poultry. As long as you can catch the drippings, you can make an awesome gravy.
This is EXCELLENT gravy, and the more seasoning that you had on your chicken, the better the gravy is. I had roasted my chicken with "Bag 'N Season", and it made the best drippings and gravy. It was so easy, I couldn't believe it.
Too much flour, try 1/4 c. But still delicious.
Used half the flour and add 1/2 tsp Kitchen Bouquet OR Gravy Master to make this gravy perfect.
This recipe was incredibly easy and tastes great!
I have made this three times now and we just love it. Depending on the seasoning of my chicken, I may or may not add a little organic boullion to the mix to spice it up a bit. I only use 1/3 of the cup of flour as the 1/2 cup seems to floury to us. Thanks!!! I had never made gravy before and this made it easy :)
* Percent Daily Values are based on a 2,000 calorie diet.
Simple Chicken Gravy
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 343
** Calories from Fat: 157
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