Good Gravy!

The key to making a good gravy is simplicity!

When you take your roasted chicken out of the oven, remove the chicken and place the whole pan on your stove-top burners. My roasting pan takes up two vertical burners, and I put the heat on medium.
Add some flour. I don't measure so it's hard to say exactly how much, but a safe bet would be to add 1/4 cup of flour at a time. Whisk it with the pan drippings and scrape up the bits stuck to the pan with a wire whisk. Sometimes my bird leaves me with a lot of juices, sometimes not much, so depending on how much juice is there you may need to add water.

That's it! You just use the juices on the bottom of the roasting pan and some flour. Water if necessary. The seasonings from the bird usually make the drippings for the gravy flavorful enough, but if you want to add salt and pepper you can do that too.

Pour this gravy over some mashed potatoes and your chicken if you wish and you'll be in heaven!