Step 1

Ensure you either use a fat separator or you simply spoon off the fat that settles at the top of the drippings; if this isn’t removed your gravy won’t turn out.

Step 2

Bring large cast iron skillet to medium-high heat.

Step 3

Add butter and let melt.

Step 4

Add flour and use a whisk to combine the butter and flour to create a paste (also known as a Roux).

Step 5

Slowly add your pork drippings stirring constantly while you do so. Once you have added the pork drippings, slowly start to add the broth about 1/4 cup at at time. After you add a little, whisk and ensure your pan stays hot so the mixture will thicken. Once you notice it start to thicken, add a bit more and continue to whisk.

Step 6

Once you have added all the broth, continue whisking and bring the liquid to just almost a simmer.  If it thins out a bit after adding all the broth it should thicken as it continues to stay on the heat.  Note: it will also thicken more once it cools a bit.  If it is too thick for you liking, add additional broth 1/4 cup at a time.

Step 7

Once it is thick enough to coat the back of a spoon, remove from heat and let cool. Taste and add additional salt, as desired.

Step 8

Serve immediately (we love these Ultimate Yukon Gold Mashed Potatoes and Garlic Green Beans).