How do you guys make gravies? I made a sort of chicken gravy yesterday to go with mashed potato and chicken thighs. I used about 4T of flour, 4T of the olive oil/chicken fat left in the pan, and about 16 oz of simmering chicken stock. Combined in a small pot, threw in a little S&P and whisked until lightly boiling for about 5 minutes. Came out very smooth, a little runny but very tasty. I've read that you can use corn starch and it can be thicker.