Gravy is really not that hard to do. It is just a question of having the appropriate base (the leftover juices of fried chicken in this case) and adding an appropriate amount of flour.

After the chicken is fried, we pour off all but 3 tablespoons of the fat (not down the sink! – we use an empty Irish oatmeal metal container) and we remove any large chunks of fried coating. We then heat the shortening, scraping off the browned bits in the pan. While we heat the chicken broth in a large measuring cup in the microwave for a minute, we add the flour and stir for 4 minutes to remove the raw taste of the flour. We then add the heated broth and dried thyme and simmer for a couple of minutes to thicken. If serving right away, we would add salt and pepper to taste, but we will refrigerate this and season it tomorrow.

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