I've always made pan gravies, but for one occasion coming up, I am going to need to prepare about 2 quarts of gravy in a separate cooking process. What I had in mind is something golden, slightly thick (coats back of spoon) with a hint of poultry seasoning or herbs and a nice, rich chicken flavor.
Any good recipes out there? I am about to start experimenting soon. I am not adverse to cheating a little and starting with something prepared for this particular occasion.
BTW, this is going to be served with a baked chicken cordon bleu, which will use swiss cheese and prosciutto as the filling, rolled and dipped in a seasoned panko crust. The rolls will be sliced and need to be kept warm for at least an hour before serving.
Thanks in advance.