Reviewed: Nov. 8, 2009

I used this as a baseline for the gravy... it was twice as much flour as we should have used, i ended up having to add 1cup more water and some chicken oxo. But with our lemon pepper rotisserie chicken drippings it was a huge hit, and we'll use it on our poutine, thanks so much!!!!

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missbexx

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Reviewed: Oct. 28, 2009

easy and tastes great.

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freedumryde

Cooking Level: Intermediate

Home Town: Amherst, Massachusetts, USA

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Reviewed: Oct. 26, 2009

The reason I make gravy is to pour it over mashed potatoes. So after my potatoes were boiled, I used leftover potato water for more flavor. I also add a tsp. of bouillon and a dash of poultry seasoning.

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Cindy J

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Reviewed: Oct. 17, 2009

Simple could not explain any better how easy it is to make this gravy. Tweaked the recipe a little, added 2 chicken boullion cubes, a dash of poultry seasoning and salt and pepper. Did not measure the flour or water did it by eye and taste like my mom did. Thanks for a very easy delicious gravy. Will pass on to my daughter-in-law, my son will love it.

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ROOSTERRED

Cooking Level: Expert

Home Town: Keansburg, New Jersey, USA

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Reviewed: Oct. 14, 2009

This was delicious...very moist. I did make a few changes since I didn't have all of the ingredients. I put cut up celery inside the chicken along with tastefully simple's onion onion and garlic garlic as well as on top. I pierced the chicken all over before adding the bacon to the top and I also used rosemary instead of thyme. I would definately make this again and again!

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jwalk

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Reviewed: Sep. 17, 2009

This is really easy and really good! I realized I didnt have any flour so I used cornstarch. I also used chicken broth for more flavor!

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Lindsey

Cooking Level: Intermediate

Home Town: Streamwood, Illinois, USA

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Reviewed: Sep. 2, 2009

Loved it. I used water at first, but it was too bland. I added the broth from Campbell's chicken noodle soup and a few pinches of Chicken Bouillon to taste. Turned out great! I'll definitely use it again!

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MooseCookies

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Reviewed: Jul. 18, 2009

Pretty plain. I spiced it up with some poultry seasoning.

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JBOBIER

Cooking Level: Intermediate

Home Town: Ferry, Michigan, USA

Living In: New Era, Michigan, USA

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Reviewed: May 23, 2009

I followed the recipe exactly after roasting a chicken today and it did not turn out well at all. It tasted of flour and not much else, and it felt like flour in my mouth. Next time, I will use 2 tbsp instead of 1/2 cup, and corn starch instead of flour. I will also use broth instead of water, and maybe a little cream if I feel so inclined.

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Zoe

Cooking Level: Beginning

Living In: Ottawa, Ontario, Canada

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Reviewed: May 1, 2009

This recipe worked perfect for me. I made gravy on thanksgiving with a random recipe I found online, but it was way too thick after it refrigerated, which means you added too much flour. I eyeballed a half cup of flour and just turned the kitchen faucet on low, continued to drizzle water in small increments, stirring in between, until it got to the not-supposed-to-be pasty texture, and then added just a smidgen more water at a time until it was still thick but no longer pasty. It was the perfect mixture. Also, for the water-to-chicken drippings ratio... I find it works best if you start out with about 2/3 cup to 1 cup of drippings for the amount of flour/water you're adding. AND, make sure you get LOADS of the seasoned bits from the chicken in with your gravy...I used sage, nutmeg and almonds to season my chicken, and stuffed it with this thick creamy mushroom mix I made (package mushrooms, can cream of mushroom, carrots, chili powder, 3 garlic cloves, salt and pepper) so I got remnants of the stuffing in with the gravy mix and it was sooooooooooooooooooo gooood!!!!!

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Jillian Marie

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Reviewed: Feb. 8, 2009

This was really good. I usually botch homemade gravy since I always make it with cornstarch, so was looking for something new. From the drippings of two small roast chickens I added 1 cup of water. Note to reviewers - the roast chickens often go on sale at BJ'S for around 2 bucks a pop. I hadn't measured the drippings. I added about 1/4 cup of flour while whisking but it seemed really too thick. Had to add about 1/2 cup more of water to make it work. Had some red while, so added a coupla ounces of that too, lots of salt and pepper to taste. It made a nice rich gravy. Thanks for the basic instruction which is what many of us need! I am done with jarred gravy now that I can do this.

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SLKLINGE

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Reviewed: Jan. 29, 2009

This gravy is really good. I made exactly as written and didn't find the flour to be too much. My roasted chicken was seasoned very well, so I only need to add a little more salt and pepper after the gravy was done. If I have any leftover, I keep the leftover gravy to make a second meal out of it and the leftover chicken.

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blue-eyes

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 18, 2009

Super easy, you definitely don't need all the flour about 1/4 cup will do and I drizzled it in till I was content with the thickness. The better seasoned your chicken is the better your gravy will be. I have followed a ton of gravy recipes and this one is a no fail recipe to follow. Bon Apetite !

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Michelle Rocks !

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Reviewed: Nov. 22, 2008

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.

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ddlb66

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Reviewed: Oct. 24, 2008

Ok for people that are commenting that the gravy dont have any taste your chicken must not! This is a great recipe. This is what I do! melt a stick of butter. Brush it all over the chicken. Sprinkle chicken with garlic powder, italian seasoning and lawrys seasoned salt. ONLY A LITTLE OF THE SEASONING SALT! now that is how your gravy will have flavor! ENJOY!

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kimberlycancook

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Reviewed: Mar. 12, 2008

Too much flour, try 1/4 c. But still delicious.

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Andrea

Cooking Level: Expert

Living In: Lakewood, Ohio, USA

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Reviewed: Feb. 18, 2008

Great, easy recipe!

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Kristin

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 11, 2008

I really really liked my gravy, for the first time! Because the seasoning from my chicken (just salt and poultry seasoning) had already flavored the drippings, I didn't have to add much -- just a little more salt and some pepper. Making the gravy in the roasting pan worked great, and if I can make gravy that's good absolutely anyone can. Thanks!

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Rae-in-CA

Cooking Level: Intermediate

Home Town: Cupertino, California, USA

Living In: Concord, California, USA

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Reviewed: Nov. 27, 2007

I appreciate this recipe. I have been 'winging' it with gravy (pardon the pun) for some time and it has been close to what I want. Using the consistency of water/flour verses the drippings (I had 1.5 cups minus the fat and did not use the fat) I use the amt of the flour water mixture until it is the consistency that works for me. Thanks for the recipe. I never did know the ratio!!

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worldleeone

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Reviewed: Oct. 22, 2007

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 :)

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