2 tbsp. fat from roasting chicken
2 tbsp. flour
1 c. cold water (or more)
Chicken giblets, cooked & finely chopped
Salt & pepper to taste

Gravy should be made in the pan in which chicken was roasted. If there are more than 2 tablespoons fat in the pan, add a little more flour or drain off excess fat. If there is not as much as 2 tablespoons fat, add a little melted butter. Add flour; stir to mix thoroughly. Add water and giblets; cook over medium heat, stirring constantly until gravy boils.

If too thick, add a little more water. Boil for 2-3 minutes, stirring and rubbing the spoon over the brown residue that has baked onto the pan. This will gradually dissolve and color and flavor the gravy. Season with salt and pepper.