Does anyone ever make gravy from scratch?
Usually I do it with Gravox, and some of the pan juices, but the other day we cooked a chook, and I tried doing it from scratch. It tasted pretty good, though I'd like to improve it a bit. The colour was quite light (sorta like KFC gravy), and I felt the flavour needed a little something, but I couldn't work out what.
I just scraped lots of that nice brown oily goop from the bottom of the pan I cooked the chicken in, melted that in another pan, added some flour, then gradually added water. I then put in a swig of balsamic vinegar, but I don't know that was a great idea.