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A roux is as stated prior, fat and flour. Equal parts fat to flour. After roasting a chicken remove chicken and all juices from the pan. Reserve both the fat and the chicken juices. Four ounces of roux, which is two ounces fat by weight and two ounces flour by weight will thicken one quart of liquid.
In a separate, clean pan place 2 oz of the reserved fat. Heat over medium heat. When hot, add all 2 oz of the measured flour at once. Using a whisk,
incorporate all flour so that there is no clumping. Clumps here means lumpy gravy. Cook slowly to reduce the 'floury' taste. A roux will procede through several stages of color. Pale, blonde, brown (peanut butter), chocolate, burned. Don't go past blonde for a chicken gravy. It should take about 6-8 minutes.
Turn your attention to the roasting pan for a moment. While the roux is cooking, return the pan to high heat until it gets hot again. Deglaze the pan with white wine (take the pan off the heat momentarily, unless you like fireballs), scraping up the fond, or brown bits at the bottom of the pan. Reduce this by half the volume over high heat. Add three cups of chicken stock to the roasting pan and bring to a boil. Back to the roux.
When the roux has reached the blonde stage, slowly whisk the liquid from the roasting pan into the roux. Whisk whisk whisk. Again, lumps here means lumpy gravy. Add all the remaining chicken juices and bring to a boil. Season with salt. Voila. Gravy.
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