Super Easy Pan Gravy

In order to be confident in the kitchen, you gotta know how to do the basics with your eyes closed. I grew up in southern kitchens, so my Aunt Margie's gizzard gravy was always something to write home about ha! Don't worry, this one is gizzard free. Every time I roast a chicken, I never let the juices go to waste. My shelf is beginning to fill up with jars of canned gravy, but I use them now and again for dressing up certain dishes. Gravy is super easy and super tasty when made from scratch.

Juices from 1 cooked chicken

1 tablespoon gluten-free flour (or corn starch)

3/4 cup chicken broth

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon of any dried herbs you like (Italian seasoning, basil, oregano, sage, get creative)

salt and pepper to taste

After roasting your whole chicken, simply remove the chicken from the pan and place the pan on the stovetop. If you don't feel comfortable doing that, then just transfer the juices to a small saucepan. Turn the heat to medium and whisk in the flour, chicken broth, and seasonings. Let that come to a boil while whisking often. Turn the heat down to a simmer and keep whisking periodically until the gravy thickens. That's all it takes. You can play around with the seasonings and how much broth you add based on how much you need. You really cannot mess this up. Whenever I cook, I really don't measure. It's a stretch for me to put these recipes to paper, but I'll do it for you ;).