I usually have a 'bed' of veg under my chicken then when chicken is resting, I drain off most of the oil, mush the veg up, add flour & cook off then, add stock / bit of wine and sieve into a saucepan.
I've got a fancy bake in the bag chicken today - how do I make gravy??? It's going to make a lot of very watery juices I would think so no sticky fat to cook off for thickening etc.
Can anyone give me some tips??