Originally Posted by Wampus
I love gravy as well! We usually do giblet gravy on the stovetop. I've also got some canned homemade chicken stock in the pantry that I made several quarts of this spring. I think I'll try this. I always figured the drippings would burn off. Do you start with a lot if liquid to keep it from evaporating away?
The pan was about half full and I didnt need to add any more liquid during the cook, but this was only a 12lb bird with a total cook time of 2hr 45min. When I do a 20+lb bird I do have to add more liquid during the cook.