copied from Thibeault's Table
Roast Chicken and How to Make Gravy
I use the presalting method to season both chickens and turkeys.
Actually I use it for almost all meat cuts.
You can find the instructions here.
The chicken (turkey too) is roasted at 500°F,
known as the high heat method.
HOW TO MAKE GRAVY
Remove Chicken from roasting pan and set aside to rest.
The drippings are made up of fat and juices.
In order to make a rich flavourful gravy, the juices need to be browned.
Place the roasting pan back in the oven for a few minutes, watching
carefully as the drippings start to brown.
Or this can be also done on top of the stove.
When the drippings are golden brown, remove pan from oven.
Add chicken broth, stirring until gravy thickens. Season with sage and black pepper.
I don't like thick gravies so I add more broth.
You can adjust thickness and seasoning to suit your own taste.
Cover and simmer over low heat to allow the flavours to meld.
and here is a link to the page: