Gravy for Roast Chicken

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 4 tablespoons fat
  • 2 cups stock or boiling water
  • 4 tablespoons flour
  • Salt and pepper to season


Pour off liquid from pan in which chicken has been roasted. Skim off 4 tablespoons fat; return fat to pan and brown with 4 tablespoons flour; add 2 cups stock in which giblets, neck and tip of wings have been cooked. Cook 5 minutes; season with salt and pepper, add giblets chopped, and serve hot with the chicken.