This is going to be a short, sweet recipe. 

1.  Get in car

2.  Go to grocery store

3.  Buy roast chicken

Why on earth would you spend the time making one when they make them en masse in a big ole roaster at your local grocery store for $5-7??  They taste much better than what I can make and they are pretty darn reasonable.  This is a great quick dinner idea.  I love picking one up on a Friday night.  All I have to do is make some quick mashed potatoes and a veggie and we are all set.  I do always make some gravy, so that is my recipe for today.

Homemade gravy is sooooo easy to make and tastes yummy.  I always, always, always have chicken broth in my cupboard.  If I don’t, I start getting the shakes and feel panicky…it is essential…ask Rachael Ray!

Recipe:

2 TBSP butter
2-3 TBSP flour
1 can chicken broth
Drippings from the roast chicken
S&P to taste

In a saucepan melt butter.  Add the flour and stir around for a few minutes to “cook” the flour and get rid of the raw taste.  You are now making a roux (technical cooking term)!  Okay, now get your wisk ready.  Pour in the can of chicken broth gradually as you wisk it with the flour/butter/roux.  Once it’s all nice and blended, add the pan drippings (yummy roast chicken flavor).  The gravy should be thickened and smooth if you were doing the constant wisking.  Taste and add any S&P if you think it needs it.  Once its all warm and bubbly (make sure to stir every minute or so while its cooking), it’s all done!

If it didn’t get very thick, just add some more flour.  I basically just guesstimate when I make gravy…which is what I do most of the time.  You can always add more later if you didn’t get enough in at the beginning, but the beginning is the best time to get all the measurements right.  Cooking is a learning process, just like everything else in life. 🙂