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.