I’m sure you already have a good recipe for a roast chicken, but how often do you go to the trouble to make gravy? Here are some simple guidelines for gravy.
Take the neck, gizzards, and liver from the cavity of chicken. While chicken roasts, combine these with one and a half cups water, half an onion, and a celery stalk. Toss in a few dried or fresh herbs if you have them — thyme, tarragon, whatever. Add a little salt and pepper.
Chicken is a delicious, economical meat accessible to all. Chickens are filthy, germ-ridden animals we shouldn’t touch. Which do you believe? Both are true. Sadly, chicken “production” in this country has been steered in the same direction as hothouse tomatoes; the desire for more profit and efficiency has produced utterly tasteless, Vegas showgirl-breasted foulish fowl. However, we are very lucky out here having such fine establishments as Iacono Farm in East Hampton and Browder’s Birds in Mattituck, to name just two poultry farms.