Roast chicken (again)

Roast chicken and potatoes with sides of corn and sauteed silverbeet (Swiss chard). I'm getting better at gravy. Now I pour all the drippings into a big glass measuring cup and allow the fat to settle on top, and then spoon
most of that off. Then I return the rest to the original pan and heat it over two burners with a stock cube for flavor, adding a little glass jar of water with about a tablespoon of flour. And just because I had some in the fridge, I added some cream at the end which made it (to coin T's new pet word) divine.