Eat It

Instructions

1

After moving your roasted chicken to a cutting board, pour the pan drippings into a large glass measuring cup. Scrape browned bits from the pan into the cup -- they provide extra flavor.
2

With a spoon, skim 1/4 cup of the fat into a small saucepan then add enough water or chicken broth to the glass measuring cup to equal 2 cups total liquid.
3

Slowly stir in flour into the fat in the saucepan.
4

Pour the mixture from the measuring cup into the flour mixture in the saucepan. Cook and stir over medium heat until mixture starts to boil. Cook and stir for 1 minute more.
5

Strain the gravy into a serving dish to get rid of any lumps. Season with salt and black pepper to taste.