|Chicken drippings||3 Tablespoon (Drippings From Roast Chicken)|
|Cold water/Stock||2 Cup (32 tbs)|
As soon as chicken is roasted, remove it to a hot platter, and keep it hot.
Then pour the fat from the roasting pan into a small bowl, being careful to leave the brown juices in the pan.
Measure 3 tablesp of this fat into the roasting pan, and then stir in the flour.
Place over low heat, and cook with constant stirring until a smooth paste, being careful not to burn it.
(The flour won't brown after the water has been added so be sure to get all your browning done beforehand.) Keeping over low heat, stir in the cold water—stirring constantly while adding.
Stir constantly until the gravy boils gently and thickens, then season as needed.