You can't beat this gravy recipe for taste and authenticity. Make the stock while your bird roasts; then as it rests prepare the gravy.
As the author of this recipe, I would like to point out that the stated 5 cup yield is a bit of a stretch. To ensure the full flavour is achieved it might be wise to not overly dilute. If possible use chicken stock rather than water should you decide to do so. Any extra liquid above what the recipe calls for should be added in small quantities. Taste as you go. I hope you like it. Enjoy! - 13 Sep 2010 (Review from Allrecipes USA and Canada)
This took a long time to make but it was so worth it. I made this for thanksgiving and it was a hit. I added shallots to the mix which made it less sweet. Very rich flavor and a darker gravy which is delish in my opinion. - 30 Nov 2010 (Review from Allrecipes USA and Canada)
Excellent. Substituted real chicken broth, tasted divine! Easy, too! - 26 Nov 2010 (Review from Allrecipes USA and Canada)