Originally Posted by Ripsaw

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.