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1
When you put the chicken in to bake, start your chicken giblet stock in a medium pan low heat.
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2
Simmer for 1 1/2 hrs.
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3
Drain broth and reserve.
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4
Discard vegetables.
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5
Pull meat off the neck and chop fine.
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6
Trim gristle from giblets and chop fine.
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7
Chop heart into fine pieces.
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8
Set aside.
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9
Return stock to saucepan& add onions.
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10
Set aside.
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11
Add S& P to flour and whisk in water to make a slurry.
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12
Set aside.
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13
Remove cooked baked chicken from roasting pan.
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14
Let chicken rest under loose foil for 20 minutes.
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15
Meanwhile, pour pan drippings into a grease separater cup.
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16
(Spout on bottom, lets juices pour out while leaving grease in order to discard.)
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17
Pour degreased pan dripping back into roasting pan.
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18
Add stock, onions and onion powder to roaster pan.
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19
Put on a burner (low heat) and stir the bottom well to loosen any roasty bits sticking to pan.
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20
When heated through and simmering, turn heat up slightly.
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21
Stir slurry well and add slowly, whisking all the while.
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22
Cook for about 10 minutes or until gravy is thickened.
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23
Add meat.
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24
Taste for S& P.
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25
Heat through and serve.
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26
Be patient as this takes a bit of time.
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27
Serve over sliced chicken and mashed potatoes.
