I am making a whole chicken tonight and I was wondering how to make the gravy?

Answer 1

You can use the juice from the sweat of the chicken.
Then take half stick of butter add flour on simmer and make a rouse spelling? A ball if you will. Put the ball in the pan of chicken sweat makes a great gravy.

Answer 2

Look in your grocery store for Wonder Gravy Mix. It is a combination of flours already pre-sifted together. It is really fine and will not clump as easily as plain flour does. Use juices from the chicken, bring the juice to a slight boil. Add milk until it is slightly cloudy looking. Let this return to a slight boil. Next add the Wonder Gravy Mix, and whisk in with the juices and milk add just enough mix until it starts to get slightly thick. Make sure to keep an eye on the heat so it doesn't get too hot or it will get too thick. If it does add more milk and continue to whisk it. Add salt and pepper to taste.

Answer 3

Here's a simple recipe for a delicious gravy. Melt butter in a sauce pan over low fire put 2 tbsp flour. Mix until butter is well blended with the flour. Put some all purpose seasoning just enough to put color on your gravy as well as to taste, salt and pepper then add 2 cups water. Simmer until the mixture thickens. If your mixture is too thick add more water and some more salt to taste.

Answer 4

Put the drippings from the chicken into a small sauce pan and bring to a rolling boil. While waiting for that melt a stick of butter in a fry pan. once melted slowly add flour to the butter whisking it in until combined. Keep adding flour until the mixture forms a dry paste.
Whisk a little of the Rue into the boiling chicken stock a little and at a time and whisk well to avoid lumps. Add as much of rue to get the thickness you want.
I usually add a little more salt, pepper and garlic powder (curry if you use that) to the broth.

You can use chicken drippings instead of butter if you dont want the added fat, but I feel it makes it more tasty.

Answer 5

if by whole you mean baking? when chicken is done take the juices that run off the chicken. let stand a few moments for grease to rise to top. remove grease, set aside from this point there are 2 different ways to make gravy. easiest way is to add some cornstarch to cold water to make a runny paste. add chicken juices to saucepan.bring to boil. add cornstarch mixture.stir constantly until just under desired consistancy. remove from heat stir until desired cons. season to taste.
the second way is to use equal parts flour and reserved chicken grease into skillet to make a roux. stir continuosly until desired color, addd remaing chicken juices and a litle milk if needed proceed as above first gravy. it is hard to give exact mesuremnets. good luck

Answer 6

If ur baking the chicken, then save the juice of the chicken

- sautee some onions and ginger
- then pour the chicken juice in
- then you can either add cream/sour cream/creme fraiche to thicken it into gravy.
- my favourite is to thicken the gravy with ground blanched almonds

You can also substitute the chicken's juices with chicken broth

Answer 7

Basic Veloute Sauce

2 tbsp. Butter - melt in a saute pan
2 tbsp. Flour - add to butter & cook on med. heat 1 minute
1 cup Chicken stock (2 bouillon cubes dissolved in 1 cup watter)
Slowly whisk stock into roux (butter & flour). Let thicken.
The whole thing takes about 5 minutes.

Answer 8

set your chicken up on a rake like a meat rake than after the juices come off and chicken is done make your gravy but put if fridge for a while to be able to skim off fat.