Classic Chicken Gravy

4 Tbs. chicken fat

4 Tbs. flour

¼ cup approx. cream (optional)

chicken giblets, cooked & chopped

salt & freshly ground pepper

parsley & paprika or other herbs

Strain the drippings from the roasted chicken and pour off fat - reserving it. Heat 4 Tbs. of the fat and stir in 4 Tbs. flour. Slowly add 2 cups pan drippings & chicken stock and cook, stirring constantly until smooth & boiling (a whisk is useful here). Add the cream if desired and the chicken giblets. Season to taste with salt & pepper and herbs to taste.

Makes approx. 2 Cups