How do you make gravy for a whole chicken?

Answer 1

If you cook the chicken in the oven as in roast chicken, you will want to use the fat that is rendered in the roasting pan. The fat will rise to the top. You want to use equal parts of this fat, say 1/4 cup, to the same amount all-purpose flour in a saucepan on the stove. Cook this about 3 minutes of bubbling over medium heat and add slowly while stirring with a whisk, chicken broth. You can include some of the nonfat broth that was under the fat in the roasting pan or just use canned. Using at least some from the roasting pan will give more flavor. As you slowly add the broth, it will continue to cook and thicken and you can add about 3 cups of broth. The consistency of it will tell you when to stop adding broth or it will get too thin.

Answer 2

Well, there are two kinds: Cream gravy and regular gravy:

There are a couple ways you could do regular gravy:

After you roast the chicken, take out the chicken, pour out all but 2 T of the grease, but leave all the brown stuff stuck to the pan.

Pour in 1/4 cup wine, and scrape all the brown stuff off the bottom of the pan. Pour all this into a skillet (non-metallic), and bring to a boil. Mix a T of cornstarch with 3 T COLD water, then pour this into the sauce. Bring to a boil until thick...taste, and adjust seasonings for flavor (I like rosemary, salt, and sage)

Here is another one with flour. Melt 1/4 butter in a saucepan, then add 2 T flour, and cook, stirring constantly until it starts to change color a little.

Drain all fat from roast chicken pan, remove bits of cooked chicken from bottom of pan with 2 cups water. Pour into cooked flour mixture, taste and adjust for seasoning.

CREAM GRAVY:
Cook 1/4 c butter til melted. Add 2 T flour and stir a minute. Pour in all the browned bits from the bottom of your roasting pan (but remove the grease first) Add 2 cups HOT milk or cream, and bring to a boil, stirring constantly. Taste and adjust for seasoning. This is best cooked at the last minute, and not re-heated. It gets pretty thick.

Answer 3

If you want easy, go to the store and buy a couple of bottle of chicken gravy, put it in a sauce pan, you can add some of your chicken drippings and some water if you want to thin it out also.

Answer 4

Same as you would for part of a chicken I suppose. You can add the juices in the bottom of the tray into the gravy, yummy.

Answer 5

Do the same thing you would normally do for half a chicken, then double everything. Wha-la!!

Answer 6

you would use the fat and juice drippings from the bird and mix it with a thickener like flour or cornstarch and water

Answer 7

What kind does he want?