If desired, brown gravy may be made and served with fried CHICKEN. After the CHICKEN has been removed from the frying pan, provided an excessive amount of fat remains, pour off some of it. Sprinkle the fat that remains with dry flour, 1 tablespoonful to each cupful of liquid that is to be used, which may be milk, cream, water, or any mixture of the three. Stir the flour into the hot fat. Heat the liquid and add this hot liquid to the fat and flour in the frying pan. Stir rapidly so that no lumps will form, and, if necessary, season with more salt and pepper to suit the taste.
Gravy may also be made in this manner: Stir cold liquid slowly into the flour in the proportion of 1 tablespoonful of flour to 1 cupful of liquid, which may be milk, cream, water, or any mixture of the three. Add the cold liquid and flour to the frying pan Containing a small amount of fat in which the CHICKEN was fried. Stir rapidly until the gravy has thickened and there are no lumps.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)
Very often the giblets, that is, the liver, heart, and gizzard of CHICKEN, are used in making gravy. For example, the giblets may be cooked in water until they are tender and then sautéd in butter to serve, and when this is done the water in which they were cooked may be used for making gravy. Again, if it is not desired to eat them in this way, they may be chopped fine and added to gravy made from the fat that remains from frying.