Ingredients/Directions

After cooking the chicken, pour all the drippings (the grease and goo) from the roasting pan into a clear jar or gravy separator. Separate the fat from the drippings, and return 1/4 cup of the fat to a pan. Add 1/4 cup of flour to the fat and cook while stirring together for 2 minutes over low heat. Slowly whisk in about 1/4 cup of the drippings and 2 cups of chicken broth. Cook for a few minutes until the gravy is thick and smooth. Taste and add seasoning if needed.