Good gravy is so easy yet so many people seem to miss the mark. I retain all the drippings, deglaze the pan with chicken stock, add some fresh chopped thyme, some pepper. While keeping it on a gentle heat, I mix some corn starch with water and slowly wisk that into the gravy until I have the desired consistency. The result should be a very dark, rich gravy that is killer.
12/4/12 at 12:42pm