Roast Chicken Gravy by Geisel Nye

Ingredients:

Roast Chicken pan drippings

2-4 Tbls All-Purpose Flour

2 Cups Chicken Broth, heated to warm

½ tsp Thyme or whatever herbs you like (rosemary, tarragon, flat leaf parsley, sage) or a combination of all.

1 Tbls Lemon juice

Salt & Pepper to taste

Directions:

1. Carefully lift foil from jelly roll pan and add drippings to medium size sauce pan.

2. Turn heat to medium and add 2 Tbls of flour and cook about 1 minute. Depending amount of pan drippings, you may need to adjust and add more flour 1 Tbls at a time. You want it to look like a dry paste before adding warm chicken broth.

3. Add warmed chicken broth slowly whisking to combine until smooth. Turn heat to high, boil and thicken.
Note: adding warm broth it ensures a lump free gravy.

4. Add thyme or whatever herbs you like and lemon juice. Season gravy to taste with salt and pepper.

In this Youtube video I found it reminds you about the basics to use pan drippings to make delicious gravy: