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Roasted Chicken with Pan Gravy

Roasted Chicken with Pan Gravy

Judging by my dinner, I am so totally unqualified to write about anything food related.  Not what’s in the picture, I made that on Monday.  Tonight I ate Ramen Noodles.  Chicken Flavored.  And they were delicious.   I think my kids just ate popsicles.   Since normally they eat well balanced meals, I’m not going to worry about it too much.  It was a stressful day.

I can’t quite believe I haven’t written about chicken gravy yet, though I did write about turkey gravy here [1].   The chicken gravy process is obviously similar.   And I already wrote about a whole roasted chicken here [2].  One nice thing about this process is it makes a whole lot of gravy.  One of my sisters absolutely loves gravy on rice, the husband likes gravy on stuffing, I like it on mashed potatoes.  I think it freezes well, at least I’ve heard that.  I have issues with the freezer.  Like never wanting to get stuff out of it, always wanting it fresh, enjoying the process of getting from start to finish, but each year I seem to get a little less hostile in my relationship with the freezer, so I’m sure I’ll be there some day.

Drippings from whole roasted chicken

3 c. water or chicken stock

1/3 c. flour

Whisk flour and water until smooth.  Pour into drippings and stir with a wooden spoon scraping up all the brown bits.  Turn on stove to a medium heat and continue stirring until it begins to thicken.  When thickened and bubbling, let cook on medium high heat for 3-5 minutes.  Test flavor,  and season with salt and pepper to taste.