Cleaning the pan, otherwise known as “Making Gravy”
For me making gravy is more of a feel than exact measuring.
After removing chicken, add 3 to 5 tablespoons flour to the pan,
mix thoroughly, add more if necessary. It should be thick and
most of the grease should have been absorbed. Turn up heat
under pan to low. Slowly add water from boiling potatoes
(or chicken broth), about a cup at a time, stirring constantly.
Add more flour if needed. Remember the more flour, the more
gravy you will end up with , but don’t add too much flour or
the gravy won’t have a good rich flavor, keep stirring and
scraping the pan, all the ‘cooked on stuff ' at the bottom of
the pan adds flavor to your gravy and it also cleans your pan.
Finally, when you think its done, add salt to taste.
Serve over chicken and mashed potatoes.