American-Style Gravy for Chicken

American~style gravy differs from a sauce. Its base is the drippings from the pan and its flavor comes from the browned bits and reduced juices left there after roasting. Flour, added straight to the drippings thickens it and some simple liquid (often stock or water) thins it. Seasonings are simple, maybe only salt and pepper. Lastly, there should be a lot of it….a “take as much as you like” amount.

American hard wheat white flour lends the most authentic dense and substantial character to gravy.

To read about the less processed options for the gravy ingredients, follow these links: Butter, Flour, Vegetable Stock.

Equipment

a Medium-Sized Pot with a Heavy Bottom and a Lid
a 4-Cup/1 Liter Liquid Measuring Cup and another, Smaller Liquid Measuring Cup
the Roasting Pan of drippings
a Metal Spatula/Turner or Wooden Spoon
a Flame Tamer (aka Heat Diffuser, Simmering Plate) is optional. The pot does not sit directly over the heat source. The gravy may be kept warm over a low heat and is less likely to scorch. Some brands may be used on smooth-top burners.

Ingredients

the Neck from the Heirloom Chicken
1 Tablespoon of Salted Butter
1/3 Cup (46 g) Organic Unenriched American Hard Wheat Flour
about 5 cups (1.18 liters) of Homemade Vegetable Stock. (See thefoodlessprocessed recipe: Vegetable Stock.)
the Drippings from the roasting pan. There should be about 1/2 cup (or 120 ml). If there is less, deglaze the pan with a little vegetable stock and add this to the measuring cup of drippings to make up the 1/2 cup (120 ml). A little more than 1/2 cup will be fine, too.
Ground Black Pepper

Making the Gravy

Melt the butter in the pot and add the chicken neck. Brown the neck in the butter and add 5 cups (1.18 liters) of homemade vegetable stock. Simmer for about 40 minutes or until the stock is reduced to about 4 cups (about 950 ml). Discard the neck and transfer the stock to a large measuring cup. Add vegetable stock to increase the amount of liquid to 4 cups if necessary.
Pour 1/2 cup (120 ml) of drippings from the roasting pan into the smaller measuring cup. If there is less than 1/2 cup (120 ml), deglaze the pan with a little vegetable stock and add this to the measuring cup of drippings to make up the 1/2 cup (120 ml).
Pour the drippings back into the roasting pan and place the pan over a burner set to medium heat.
Add the flour. Stir constantly, mixing the flour with the fat. When the flour is lightly browned, slowly add the stock, stirring constantly and scraping up crisp bits from the bottom of the pan. Allow the gravy to thicken a bit between additions of stock.
When all the stock has been added, continue cooking the gravy, stirring, until it is thick and smooth.
Transfer it to the medium-sized pot. Add some ground black pepper to taste. Place the pot on the flame tamer. Partially cover it and simmer the gravy over low heat, stirring occasionally, to keep it warm while you carve the bird.

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