welcome a meal earns a cook I'm Eric and on today's show we're gonna make smoky chicken gravy we made a beer can chicken earlier today and we're using the drippings from that to make the gravy if you want to know more about a beer can chicken please watch a video we have that in the link of this description the gravy is wonderful to put over rice or mashed potatoes so won't you join us as we make smokey chicken gravy you so we took all the drippings that we got from the chicken we made beer cans style on the weber kettle grill and we took those drippings and we put them into a like frying pan on the stove and the first thing I did was heat it a little bit just to get the temperature up then I put in a quarter cup of flour and how much flour you need to use depends on how much drippings you got but I got quite a few drippings so what we did was we just cooked this off a little bit you want to take that raw edge off your flour and you're gonna get a little bit of a roux so the next thing I did is I put in four cups of chicken broth I put quite a bit because I want a lot of gravy now because I cooked my roux so much I really had to stir a lot to break down and dissolve that the lumps in my roux you probably can avoid this by not having your roux so thick so once I've got all the Roux dissolved I just kept whisking it I have a nylon or silicone whisk so I don't ruin my nonstick on my pan and you just keep whisking it until this starts coming to a boil now with the flour it's not gonna get the full thickening power until it starts reaching that boil so don't get discourage and don't think that it's just too liquidy the more you cook it down the thicker it will become so our gravy is starting to get nice and thick you can keep cooking it down as far as you want because as the water evaporates is just going to continue to thicken but I think this is starting to look really nice we are going to put this on some mashed potatoes Eric's making the mashed potatoes and I can't wait it's gonna have that nice smoky flavor now let's season it up so I'm gonna put it in a little bit of pepper I like nice peppery flavor along with the smoke and my gravy so I'm gonna put quite a bit you don't have to put as much as I put but I happen to like it so the next thing we're gonna put in is a little bit of salt you don't want too much because are we brined our chicken so you're just going to salt it to taste the next we're going to put a little granulated garlic and the granulated garlic can clump a little bit so you just got to keep stirring it until you get all the lumps out and it completely dissolves in your gravy so our gravy is looking really good it's thickening up nicely and I can't wait so let's go get this on some mashed potatoes and see how it tastes so I made some mashed potatoes I ran it through a ricer so it's lump free it looks really nice right and then we got the gravy on top so this is the best part right gonna take a taste so this gravy is really good we didn't give it a huge amount of smoke so it has a mild smoky flavor which is actually pretty good I think it's got a lot of flavor and finally take another bite right I definitely say this is really good gravy it has you know I don't know what you want to say about chicken flavor but it's um it's a really good chicken gravy and as the additional flavor from the smoke so this is something I like Amy loves it and I think if you give it a try you'll like it a lot too if you liked this video please give us a comment a like and subscribe and also visit us on a me learn to cook calm and we're also on Pinterest and Twitter at Amy learns to cook the drippings from our adds an extra layer if you link in the description so in the description right under fall now why don't you why don't you made some we're gonna go ahead and put it on so I don't ruin my nonstick on my pan and you just keep whisking it until this starts coming to a boil