I think everyone is trying to tell you - "Don't use water"
I have to agree. Add some chicken broth or white wine to the pan and place your bird either on a rack or on a bed of carrots, onions, celery, and a few sprigs of thyme and rosemary (go easy on the rosemary). Tarragon and chicken also go very well together. Now THAT will give you some wonderful gravy! I have been known to put dry sherry and an apple in the cavity of the chicken and I can tell you, it makes a wonderful gravy!
You just need to add a bit more flavorful liquid and you need some seasonings. Even a dash of poultry seasoning when you start making the gravy helps.
Put your pan on one or two burners, depending on how big your pan is.
Remove as much fat as possible.
You want at least 1/4 cup of the good cooked juices.
If you don't have that much add some stock. Even a pat of butter will help.
Sprinkle flour over the juices to soak up and start whisking.
Whisk for about 3 minutes on medium low. This cooking time will reduce the flour taste in your finished product. If this flour mixture starts to take on a bit of color that is good too, but, not necessary.
Once the flour mixture has cooked start adding your chicken stock and whisk away. Even if you think you have added too much it will thicken up.
You can also use a mixture of chicken stock AND milk.
Hope this helps.