Ingredients
3 cups Beef or Poultry Fat Drippings
5 cups Broth (chicken, beef, vegetable) to match meat and preference
4 tablespoons Flour; all-purpose
2 tablespoons Salt; Kosher
1 tablespoon Pepper; black
Preparation
Use as much residual fat from meat as possible. The more you have, the more gravy you’ll make.
Heat fat in heavy skillet over medium heat until hot.
Slowly whisk in small amounts of flour to thicken mixture. Try not to overuse or underuse flour. Whisk until mixture thickens (3-5 minutes).
Pour selected broth into mixture and bring to slow boil.
Boil mixture until slightly thick. Finish with salt and pepper. If mixture becomes too thick, pour in small amounts of broth until desired consistency is attained. If mixtures becomes too loose, or if more quantity is needed, slowly add small amounts of flour (and broth); be sure to whisk until flour is completely mixed. Continue until desired consistency and quantity.
