Quote:
Originally Posted by LatteLover
Well there are a couple of ways. If you use a roasting pan, you can just put it on your stove stop, turn the heat on, scrape up the bottom and stir a tablespoon or two of flour in. Cook that down for a few minutes (make a roux) and then wisk in chicken broth. Keep in mind, flour thickened gravies thicken more as they cool so error a touch thin. I add salt and pepper to my roux.
Or, you can transfer the drippings to a saucepan and do the same thing.
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this is how my dh does it, he is the gravy maker, he has a nack for making the yummiest gravy, i take the stuff and freeze it for later on too its so good.