Chicken Gravy

This gravy is quite tasty! It does take a little time, but it works really well while you're roasting a chicken at the same time.

Ingredients:

Chicken Innards/ Giblets

Sprig of Rosemary (optional)

1 Garlic Cloves  (optional)

Water

Flour

Drippings from the Roasting Chicken

Directions:

Step 1: Take the innards/giblets out of the chicken, rinse them off and place them in a large saucepan. *optional- add a sprig of rosemary and a garlic clove for additional flavor.

Step 2: Fill the pan with water, fully covering the innards/giblets (almost all of the way full). 

Step 3: Cover the sauce pan with a lid and put over low heat for about about an hour.

  

Step 4: Take a large bowl and strain the broth. Throw the innards, rosemary and garlic away. 

Step 5: Rinse out your sauce pan. Have a bowl of flour and the chicken broth next to the pan ready to use. 

Step 6: Pour half the broth from the bowl back into the saucepan over low heat. Sprinkle some flour into the broth and quickly whisk it to remove the clumps.

Step 7: Take some of the chicken drippings and add to your gravy. 

 

Step 8: Continue adding broth, flour and drippings until you get the desired consistency. Add salt and pepper and enjoy. If you want a creamier gravy, add a little milk or half and half to taste.