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.
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.
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.
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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