Recipe(tried): Making Gravy

Remove your cooked meat from the pan. The dripping make wonderful gravy. I do my oven roasting using oven cooking bags. Meats seem to be more moist and there are more drippings to use for gravy. Here are a couple of tips on making gravy using drippings.

To thicken with flour ~~ Drain most of oil from pan. Add two rounded spoons of flour to the drippings in the skillet and mix thoroughly. Slowly add milk, chicken broth, beef broth, or vegetable broth (or a combination of) and salt and black pepper to taste. Add the liquids until you get your desired thickness to your gravy. Cook slowly, stirring constantly until the gravy is smooth. If you want to darken the gravy, you can add a bit of instant coffee. If your gravy gets too thin, you can use mashed potatoes or instant mashed potato flakes as an extra thickener. You can also use the cornstarch method described below. Do not add uncooked flour to rethicken this gravy.

To thicken with cornstarch ~~ If you would rather not thicken it with flour you can use cornstarch. Again, drain most of the oil from the pan. Add milk, or broth to the drippings in the pan. Stir. While this is heating, thin 1 to 2 tablespoons of cornstarch with cup water (or broth). Add the cornstarch/water mixture to stock you have developed. Cook slowly, stirring constantly until the gravy is smooth. If you need to thicken your gravy further, mix more cornstarch with water (or broth) and slowly add to your gravy.