Gravey From chicken Drippings?

If you mean the drippings left after roasting chicken,you leave the pan on the heat till the fat/liquid reduces to a nice brown colour watching it carefully so as not to burn it. I always use plain flour,never cornflour to make gravy.To add colour & flavouring there is a new product out called Campbell's Stock Paste.I use the beef one as it is far superior to the chicken one.Just add one sachet of it to the gravy.Always use cold water to mix the flour in then add the stock paste.If you don't have the paste,use the water you cook your green vegies in as it adds flavour.I always make my own gravy as it is much better than packaged mixes.