Step 1

Place meat drippings in a measuring cup and refrigerate 15 minutes.

Step 2

Skim 2 tablespoons fat off the top and place in roasting pan. Discard any remaining fat. If you don't have enough, add enough butter to equal 2 tablespoons total fat.

Step 3

Add enough broth to the liquid drippings to equal 1 cup.

Step 4

On the stovetop over medium heat, melt the fat and butter in the roasting pan, scraping up any brown bits left in the pan.If you can't use your roasting pan, transfer everything to a skillet.

Step 5

Stir in the flour to form a roux (paste) and cook for 1 minute or until lightly brown.

Step 6

Slowly whisk in the liquid drippings mixture. Bring to a boil then cook until thickened, about 3-5 minutes.

Step 7

Remove from the heat and stir in the milk. Taste and adjust for salt.Gravy will thicken as it cools. If this happens, reheat and stir in a little bit of broth to thin it out if needed.