|Hot meat juices/Stock water / milk||2 Cup (32 tbs)|
Pour off fat and juices that remain after cooking chicken; leave all brown residue in pan.
Measure fat back into pan, and stir in flour.
Cook over low heat, stirring constantly, until mixture bubbles; continue cooking to brown flour-fat mixture as desired.
Pour in hot liquid, and cook, stirring constantly, and scraping bottom and sides of the pan to blend brown particles into gravy.
Simmer about 5 minutes till uniformly thickened; season, and serve very hot.
Chopped, cooked giblets may be added to gravy.
Makes 1 pint