Homestyle Gravy

1/2 c. flour
1/2 c. butter or vegetable oil
4 c. chicken broth (or any complementary broth for the type of meat you are preparing)
1/2 c. water
Drippings from turkey (or whichever meat)
Salt and pepper to taste

To prevent your gravy from being lumpy, we're going to start off by making a "roux". A roux is simply a mix of equal parts flour and fat (in this case butter or vegetable oil). It is used as the thickening part for your gravy.

To make roux, whisk together flour and butter or vegetable oil in a sauce pan over medium heat. Be sure to stir constantly until all of the flour is broken up. Stir in chicken broth. Continue to stir over medium heat until heated (about five minutes). You now have a gravy base!

After removing the cooked meat from the roasting pan, you're going to want to deglaze the pan to get ALL of the drippings off. To do this, put the pan directly onto the stove and turn the burners onto medium heat and adding water. Stir constantly with a fork, making sure to scrape the browned bits on the bottom of the pan, loosening them. Simmer for about one minute, until you feel satisfied that you have mixed all the drippings with the water.

Pour the glaze into the sauce pan into the gravy base, stirring constantly. Cook until mixture boils and thicken, about five to eight minutes. Add salt and pepper to taste.

Serve hot.

Makes four cups of gravy.