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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This recipe worked perfect for me. I made gravy on thanksgiving with a random recipe I found...