re: Gravy question

You don't cook it down when you're done? I don't cook whole chickens nor do I make pan gravies often, but I've seen my cajun mom do it for years.

She's take the chicken out and some/most of the veggies and put that pan on the stove to cook it down. Basically she'd cook ALL of the juice out of the pan and just have grease. Pour off the grease and then reconstitute (deglaze) it with some stock. I think at least, she always used magnelite, so it was really porous. This gravy is perfect for non-parboiled rice. We use steamed rice and it's a lot more absorbent. I'm used to thin gravies I guess. Love em.