Step 1

Reheat the drippings or broth so they are warm. Skim off 1/4 cup of fat from the top of the drippings and set aside. Discard the remaining fat, reserving the drippings and adding enough broth or water to make 2 1/2 cups of liquid.

Step 2

Heat the fat (or melt an equal amount of butter) in a large pan over medium heat. Sprinkle with the flour, whisking it in and cooking for 1-2 minutes until lightly browned to create a roux.

Step 3

Gradually add the warm drippings or broth to the roux, whisking constantly to avoid lumps. It will thicken almost immediately at first, then thin out as more and more liquid is added.

Step 4

Once all of the drippings or broth have been added, continue to cook and stir frequently for 5 to 10 minutes until thickened to your liking. If the gravy gets too thick, thin out with a little addition broth or water. If it is too thin, make a slurry with 1 teaspoon of cornstarch and 1 tablespoon of water and whisk that into the gravy, letting it cook for another minute or two to thicken up.